The flavor of peppers varies when you add them at different stages of the cooking process. Cajun cooks call it layering. Sauté chopped peppers with onions, but save some to add later when you're stewing or simmering other vegetables, then add some more just five or so minutes before your dish is done. Roast peppers to get another sweeter, smoky flavor.

RAINBOW STUFFED PEPPERS --Halve three red peppers.  Prepare 1 box Yellow Rice per package directions.  Mix together 1 can black beans, rinsed and drained, some chopped onion and a can of cream of mushroom soup or half a jar of Alfredo sauce.  Stuff the peppers and bake in moderate oven. Serve with remaining Alfredo sauce. This is a bright, beautiful eye-catching dish that tastes wonderful. Sarah Reney (Sally) Old Saybrook, CT BANANAS AND GREEN PEPPERS -- Slice three bananas. Plunge a large, sweet, green pepper in boiling water, let stand two minutes, rub off the skin, cut in thin shreds, and chill. Pour mix of olive oil, lemon juice and salt over the banana and pepper. Serve on lettuce hearts with meat dishes.

EGGS AND PEPPER I -- Make crepes out of slightly-beaten egg whites seasoned with salt, pepper and basil. Fold over a filling made of thin sliced sautéed red and yellow peppers. Top wit grated Parmesan.

EGGS AND PEPPER II -- Blanch or briefly nuke small chunks or slices of sweet pepper ubtil barely tender, toss with beaten eggs and bake in a greased pan until the eggs set and puff up a bit. Top with grated mozzarella shortly before fininishing.

PASTA WITH PEPPERS I-- Sauté minced onion in bacon fat, add diced green pepper, canned tomatoes, sugar and oregano. Cook for 20 minutes then toss with macaroni or other short, substantial pasta,

PASTA WITH PEPPERS II -- Fry diced bacon in butter, then add chopped red and yellow peppers. Simmer for a few minutes, then add quartered tomatoes and toss with fresh drained pasta. Top with sharp cheese.

PEPPER RELISH -- Combine chopped red and/or green peppers with chopped onions and let stand in water that has just boiled. Drain, add sugar , some salt, and cover with wine vinegar. Simmer for 20 minutes. Cool and pack in jars.

PEPPERS AND APPLES -- Cook sweet red or yellow bells in apple or white grape juice with a cinnamon stick, then puree when soft. Cool and sweeten with honey, if desired. Mix half and half with applesauce. Use in cakes and muffins, with potato pancakes or chicken or pork dishes.

PEPPERS AND BLACK BEANS -- Blend minced chiles, onions and garlic, lemon or lime juice and salt. Let sit or refrigerate so flavors can meld. Serve sauce with black beans and variety of other peppers.

PEPPERS AND CHEESE -- Cook a mixture of sautéed green bell pepper strips, red and yellow onions, minced green chilis, chopped tomatoes and some tomato juice. Stir in sliced pieces of cream cheese when tomatoes are soft. Serve with warm tortillas or over bean burritos or enchiladas

PEPPERS AND CHICKEN SALAD -- Sliced peppers and shredded cooked chicken tossed with plain yogurt, seasoned with cardamom, cumin and saffron.

PEPPERS AND CORNBREAD -- Add sweet, mild or hot green peppers to cornbread mix with dash of chili powder and bake. Or mix leftover crumbled cornbread with peppers, chili powder and Jack cheese and stuff peppers with mix.

PEPPERS AND PASTA -- Sliced peppers and chopped green chilies with cooked pasta, tossed with cilantro, minced garlic and olive oil. Or caramelize green, orange, red and yellow peppers, season with salt and pepper and toss with Fettucini, Parmesan and parsley

PEPPERS AND PORK -- Stir-fry green, red and yellow bell peppers in peanut oil with garlic and ginger, then add pork strips that have marinated in cornstarch, soy sauce, apple juice and ginger.

PEPPERS AND SHRIMP I -- Stuff blanched green pepper shells with a mixture of chopped cooked shrimp combined with beaten eggs, bread crumbs, and chopped celery, onion and bell pepper that have been sautéed in butter and seasoned with a little Worcestershire. Bake 35 minutes at 375.

PEPPERS AND SHRIMP II-- Stuff slightly steamed pepper shells with diced, cooked shrimp, celery, green peppers, parsley, scallions and coriander tossed with lime juice and yogurt. Or serve mixture over rice.

POLENTA WITH BEEF AND PEPPERS -- Make a batch of polenta with chicken broth and then top it with diced red bell peppers that have been sautéed with ground beef and combined with salsa. Sprinkle with grated Jack cheese and cilantro.

RED BELL PEPPER SOUP -- Sauté large yellow onion and red bell pepper strips with bay leaf, parsley, rosemary, savory and oregano. Add chopped tomatoes, garlic and chicken or vegetable stock, and simmer until vegetables are soft. Cool and puree; strain if desired. Reheat with lemon juice, pepper and salt to taste. Serve with dollop of sour cream or creme fraiche.

SPINACH AND PEPPERS -- Sauté strips of red bell peppers and garlic in oil seasoned with red pepper flakes. . Add rinsed spinach and cook briefly on high. Season to taste

STUFFED PEPPERS -- Sauté mushrooms and onions in oil,add parsley, thyme, cooked barley and shredded jack or cheddar cheese. Stuff this mixture into green bell peppers and bake about half an hour at 350 in a pan surrounded by a shallow pool of prepared tomato sauce. OTHER STUFFINGS --- -- Chicken, walnuts, cooked small pasta, mild cheese, oregano and basil. -- Crab meat, celery, tomatoes and garlic. -- Smoked turkey, rice, onions and Swiss cheese.-- Cooked chickpeas, chopped tomatoes, garlic, mint and feta cheese. -- Cooked barley, mushrooms, onions, cheese, and nutmeg. -- Scallions, corn kernels, diced tomatoes, mozzarella, cheddar or Jack, bread crumbs, basil, paprika and pepper. -- Honeydew melon and sliced green pepper and/or jalapeno tossed with yogurt blended with lime juice and zest, basil, cumin, coriander, ginger, mint and white pepper. Serve over lettuce.

TOMATOES AND PEPPERS I -Sauté sliced onion in bacon fat or oil, then add chunks of green pepper and tomato and season with cinnamon, cloves and brown sugar. Cover and simmer until peppers are tender.

TOMATOES AND PEPPERS II -- Brown chopped onion in oil, add chopped green peppers, canned tomatoes, sugar, rosemary and parsley. Simmer for 20 minutes, covered, then bring to a boil to reduce to desired consistency.