Stuffed Peppers

We have a million peppers from our farm share. For Colin, I use poblano and for me cubanelle. These are delicious on their own, cut up and scooped with corn chips, and would probably be good on bread, too. Put a can of tomato paste in a pot with some amount of water and about a cup of salsa. Add spices...like part of pack of opened chili seasoning your father-in-law opened before he died, some taco seasoning from a giant shaker that you bought a couple years ago, or some cumin, garlic, cayenne, oregano...whatever you have around. Bring it to a boil and simmer for a few minutes. Halve however million peppers you have, take out the seeds, and lay them in a baking dish. If you really scrunch them in there, you won't really have to aim when you put in the filling; you can just lob it in. In another pan, add some black beans (oh, I better put those in the pressure cooker! I'm making these again tonight), leftover rice, veggie meat, onions, or whatever combination of filler you want and cook the appropriate amount. You could basically make these 100% cheese if you want. Really, just imagine that you are making gluten free topless enchiladas, where the tortilla is a pepper. Then cover everything with sauce, then put cheese or vegan cheese or a vegan nacho cheese you made yesterday from potatoes and carrots on top and bake it at a temperature like 350 or 425. I don't believe in pre-heating unless I'm making popovers, but I guess if you are time-crunched you might have already wanted your oven to be on. Whenever they look done, they are!