roasting the bells

I know I'm well known for preaching about picking the veggies early, for flavor and production. But I absolutely hate green bell peppers. However, if you wait long through the summer, you might get a few of these:

Stuff with some ground lamb, onion, garlic, herbs, and feta, sprinkle olive oil, sea salt, and balsamic vinegar. Roast in a cast-iron skillet in the oven for a few hours, oooh-la-la!