Red peppers

These are the first red peppers from our new garden. There are more on the way, but they won't be a prolific as the tomatoes.
The first one we ate, I cut in half, filled with pre-prepared polenta, which I mixed with fried bits of prosciutto, onion, celery and thyme -its neighbor from the garden, and then topped with a small slice of organic raw cheddar, and baked for about 30 minutes. Served with asparagus. Mmmm!