My favorite way to eat green peppers is in jambalaya.
Thanks Dolores. I can’t grill tonight, and I’m cooking the rings in tomato sauce with lemon and brown sugar, as I make Jewish cabbage rolls. 
When it comes to Bell Peppers (Paprika) in ripe and green stages it would seem like the Hungarians are the culinary experts in their use, layering, and preparation. Lecso is the Hungarian equivalent of the Creole/Cajun Holy Trinity or the Latin Sofrito- a melange/stew/base made with Red and Green Bell Pepper, often Hungarian Hots (Banana Peppers), Onion, Tomato as well as the dried and ground, red bell pepper spice, commonly known as paprika in English. (Low fat vegan Lecso recipe adapted from one of the Moosewood Cookbooks)
Thinking upon the fall weather just now starting, the late harvest of mixed peppers, and Hungarian cuisine, I would suggest a Hungarian Goulash Soup. I had it once in Germany many, many, years ago and it was deep and rich and delicious and tastes very much of the fall to me for some reason.
Here is an excellent e-how video series on making a very authentic, traditional, and delicious looking Hungarian Goulash Soup. (Part 1, Part 2, Part 3, Entire Series).
Here is also an excellent version of the recipe that I found, and which probably mirrors more closely the Goulash soup that I enjoyed in Germany.
Goulash Soup
2 pounds fresh beef brisket, cut into 1 -inch pieces
2 tablespoons each salad oil and butter or margarine
3 large (about 2 1/2 lb. total) onions, thinly sliced
1 cup each dry white wine and water
1/4 cup sweet Hungarian paprika
2 medium-size green bell peppers, stemmed, seeded, and diced
4 cups (2 cans, 14 1/2-oz. size) regular-strength beef broth
1 medium-size russet potato, peeled and cut into 1/2-inch cubes
Unflavored nonfat yogurt
In a 5- to 6-quart pan over medium-high heat, brown meat, about 1/2 at a time, in I tablespoon each salad oil and butter. Set meat aside.
To pan, add remaining oil, butter, and onions. Stir often until onions are dark gold in color and very soft, about 40 minutes. Stir in meat, wine, water, paprika, bell pepper, and broth. Bring to a boil, reduce heat, and cover and simmer until meat is tender to bite, about 2 hours.
Add potato and continue to simmer until the potato is tender to bite, about 30 minutes longer. Ladle into bowls; add yogurt to taste. Makes 6 servings.
Per serving: 428 cal.; 35 g protein; 21 g fat; 25g carbo.; 172 mg sodium; 104 mg chol.
A favorite restaurant in Alexandria, VA had green bell peppers stuffed with mozzarella cheese as an entree. Drop in some pepperoni chunks and I’m sold!
You sound just like my husband! He grew up in south Texas. He translates “fajita” as “cummerbund.”
About 3/4" to 1". Enough to hold a “serving” of meat. I can eat two, though.
You’re welcome! How did it turn out?
Rather well. I ran out of my standard meatball mix, ground round, garlic, ginger, egg, bread crumbs and soy sauce, I was lazy so a couple just got ground round with soy sauce. As I posted, I cooked them in a covered pan with tomato sauce, brown sugar, lemon juice and sliced onions.
Three for each of us, with rice and we couldn’t eat them all, either.
Bell peppers are part of the “holy trinity” of Cajun/Creole cooking. Creole sauce uses them liberally, so make up a big batch and freeze it…ah-heeeee!