But as has been acknowledged even by the writers of the New York Times food section, green peppers are another matter. We think so little of them here that I have often offloaded the end of season bounty on friends and neighbors.
Still, they are what is now. And they do have some use in selected dishes. This is the time of year that I pull out an old standby, from a cookbook that is also an old standby. I received my copy of the I Hate To Cook Book at about the same time as my original copy (1964 edition) of the Joy of Cooking. While I read Joy cover to cover (it was my first cooking course), I probably made a great many more meals from Hate To Cook over the first several years of my marriage. There was no stigma in cooking from cans at the time. (That was the form in which most food was sold.) Also, I was a student with little time or money for fancy cooking. The book has now been reissued and its author, Peg Bracken, has now been acknowledged as a figure of cooking history in her own right. I'm still using some of the recipes from the book. For one thing, they don't all involve creamed canned soup. For another thing, they are invariably easy and tasty.
This casserole uses up a whole green pepper! It goes well with some fresh sautéed vegetables like summer squash and a crisp salad from seasonal greens. I made mine with a locally produced pork sausage, very sustainable.
Note: the recipe calls for "pork sausage". You'll want bulk sausage for this. But bulk sausage comes with various seasonings included. Mine has sage and crushed red pepper. If you use unseasoned ground pork instead, the results may vary slightly.