More not so hot pepper action today while I recuperate. Those sunny windows here come in handy for growing stuff and I like the size variations from the two plants producing these peppers. As with the last few I kept the simple recipe used: chop off the tops, remove the seeds and save them (More peppers? Sure!), add a filling of choice (crushed garlic and some spinach topped with mozzarella cheese) and bake for about 10 minutes or so in a preheated 350 degree oven.

Or something like that. I’ll try something different with the next few peppers as I’ve a few ideas floating in my head, a fresh bottle of vinegar and a ton of garlic and other stuff lying around of late.