Often in my growing up years, we ate of lot of what was in season. I recall our summer meals consisted mostly of zucchini or tomatoes with shrimp or chicken.

For us, vegetables were the main course.

I remember countless bowls of beans and rice as well as grits and eggs. My mother in law, Barbara Corley, prefers vegetables over meat and, I must admit, I do as well.

Barbara and I grew up in the lowcountry, so there must be something in the water that affects us.

I think we were living the “farm to table” lifestyle, as it was essential. We lived on the vegetables that grew so easily i just outside the back door.

I remember bell peppers, hot peppers, eggplant all growing in the flower beds, perfectly at home amongst the roses.

If you had a pot of rice and some vegetables, all seemed right with the world.

My mother-in-law and I can eat a plain baked sweet potato with just butter on it. That makes a great meal for us.

I am going to feature a simple recipe in this article that took advantage of what we had in the garden and our kitchen basics.

Red or Green Stuffed Bell Peppers

Using 4 to 6 medium bell peppers or 3 large or 24 of what is now called a ‘popper’, remove seeds, keeping the peppers intact other than the cap. Set aside to drain.

Place a pat of butter in each medium or large pepper or 1/4 of a pat in each popper.

Stuff tightly but not to overflowing with a mixture of rice that has been cooked using a bay leaf, combined with 1 cup of shelled, blanched, green sweet peas, one green onion (scallion) chopped fine using the green and the white of the onion. For added flavor, sauté the peas and chopped green onion together in a little butter until the onion is translucent.

After stuffing the peppers, set them upright in a bunt pan ( this will hold large/ medium peppers up straight). Arrange small ‘poppers’ in an oiled baking dish in a single layer. Add a layer of skinned, chopped fresh tomatoes across the top. Cover with foil and bake at 350° for about 30 minutes. Uncover, salt and pepper, place back in the oven for about 15 minutes or until the peppers are fork tender. Adjust time more or less depending on size of the peppers you use.

They are the best peppers you’ll ever eat.

I hope you try this recipe and enjoy it often when there is no food in the house or your trip to your own garden or farmer’s market has been successful.