Mr. Food: Stuffed Peppers August 17

 Peppers of every color and size, from bell peppers to the ethnic varieties, are everywhere at this time of year! We can get them by the bag or basketful, and we love them to add tangy crunch to our salads or, sliced, to dunk in a creamy dip to nibble on, but watch what else we can do with them: Here, we've washed a few red peppers, cut them in half lengthwise, cored them and set them aside while we make our filling, like this: In a skillet. in some olive oil, we saut some chopped onion and garlic until they're softened, remove the pan from the heat, mix in some finely chopped tomato, chopped fresh parsley, Italian bread crumbs and a bit of salt and black pepper. We fill each pepper half with equal amounts of the mixture, sprinkle on a bit of shredded Parmesan, and bake them off in a 400 degree oven for about 20 minutes, until they're golden. That's it! It's that simple! And, you know, this'll work super with the more ethnic cubanelle or Serrano peppers, as well! It's summer freshness at its best, super as a side dish to accompany any of our favorites, or served as a main dish that'll fill you up, and not out! Look, the recipe for "Baked Stuffed Peppers" is online now, just waiting for you to try out! So look for them at the market or the farm stand, or maybe even in your own backyard garden, and get ready to enjoy some extra "OOH IT'S SO GOOD!! "