The Technique

• You can stuff a roasted green pepper, if you do it carefully. Roasting gives peppers a smoky flavor and aroma, but it also softens them so they're harder to work with than crispy raw peppers. To stuff a roasted green pepper, peel off any blackened pieces of skin remaining. When working with chili peppers, cut a slit down one side of the pepper. Scoop out the seeds and ribs. Spoon the filling into this slit and press the cut edges together. To stuff a roasted sweet green pepper, cut the top off and remove the ribs and seeds. Spoon the filling in the cavity. Long, narrow chili peppers hold less stuffing than sweet peppers, which are bulbous and squat.

Choosing a Stuffing

• The most common stuffing for roasted green chilies is cream cheese or a sliver of sliced cheese, such as mozzarella or pepper jack. Dipped in batter, these peppers become the basis for chilies rellenos. You can make a savory filling by combining softened cream cheese with other ingredients, such as pimiento, crumbled bacon or chopped crab or shrimp. To fill roasted sweet green peppers, make a filling from rice, quinoa, black beans, ground beef, chicken, tomatoes or any other ingredients you like. Season the peppers with complementary seasonings and herbs, such as chopped onion and garlic, chipotle chili pepper or cumin.

Finish the Dish

• Although it's not absolutely necessary, in most cases, depending on the filling you choose, you'll want to cook the peppers to warm the filling and meld the flavors. Place stuffed green chili peppers on the grill for two to three minutes, or until they're piping hot. Place stuffed green sweet peppers in a baking pan. Fill the pan with 1 inch of water and cover the peppers with aluminum foil. Bake them at 350 F for 10 to 15 minutes. Because the peppers are already partially or fully cooked, cook them only briefly or they'll become soggy or overcooked.

Other Options

• Stuffed roasted peppers make a delicious appetizer or light entree, but you can also stuff raw peppers, which is usually easier. Wash the peppers, blot them dry and remove the seeds and tops. Fill the peppers carefully with the filling. You can roast stuffed peppers on the grill for five to seven minutes or on a baking sheet in a hot oven. Bake stuffed sweet peppers covered in a baking dish with a little water in the pan just until they're tender.