I spent a little time looking at recipes for using up peppers.  I ran across one called stuffed pepper soup. I usually look at several recipes to get an idea of the range of possibilities and ended with one that used half ground beef and half Italian sausage.I had several Anaheim peppers I needed to use.  They have a thick skin so I roasted them to help get those off.Let the roasted peppers sit in a bowl for 20 minutes, covered, and the skins will come off easily.  I do it over a bowl full of water to help with the removal.I picked a couple of nice green bells, and chopped them, the roasted Anaheims, and a big sweet onion.Chop a couple of cloves of garlic while you are at it.Brown the meat, spoon out excess grease, and add the peppers and onions, cook until they are soft – 5 minutes or so.I added a quart of the tomatoes I stewed and canned last year, a can of tomato sauce, and 3 or 4 cups of chicken stock.  I seasoned with granulated onion, granulated garlic, dried herbs like basil, marjoram, thyme, oregano, and a few bay leaves.  Salt and pepper to taste.It’s good over pasta, too.  This recipe was received with much enthusiasm around these parts.