What to Do with Green Peppers

A YouTube viewer asked me what to do with green peppers.  Here is a wonderful recipe from my Japanese food mentor Elizabeth Andoh: Skillet-Blistered Green Peppers, Tossed with Smoky Fish Flakes

In the classic Japanese kitchen, many vegetables are BRIEFLY treated to heat – either by blanching (spinach, asparagus, green beans) or skillet-searing and blistering (green peppers, leeks and onions, mushrooms) before being drizzled with soy sauce (sometimes mirin, too) and tossed with smoky katsuo-bushi (fish flakes). Dishes prepared this way are called okaka aé. The fish flakes are briefly dry-roasted before using to heighten their smoky flavor and to make them easier to crush to a powder. The flakey-powdery fish infuses the vegetables with deep flavor (somewhat like adding bacon bits to a salad).

Here is another idea: 

YouTube Link: Green Peppers Stuffed with Roasted Tomatoes
More Videos: Helen's Kitchen Channel

2 large green peppers
28 oz can whole peeled tomatoes
4 garlic cloves
1/4 cup olive oil
Salt and chile powder to taste
2 tsp balsamic vinegar
parsley for garnish
pomegranate molasses for garnish