Although my urban gardening skills are far from perfect, I plucked my first crop of hot red peppers (a total of five) from my balcony this weekend. I stuffed them with a mixture of cooked mild Italian sausage, fresh basil and oregano, mozzarella and fresh bread crumbs. I cooked them at 425° for 25 minutes in a baking dish with 1/4 inch of water.
The final product: tender, fruity peppers with a touch of heat and a mouthful of fatty sausage and cheese. I planned on eating three and saving two for lunch leftovers. But I enjoyed my bounty so much that I ate all five.