I always use red or yellow peppers because of their tenderness and flavour. Green peppers, when cooked, have a greasy taste, I feel, and I prefer to use them in other recipes. Piedmont is the region where the pepper is particularly celebrated: in Carmagnola they have a pepper festival every year. In 2010, they got into the Guinness Book of Records by making the largest peperonata ever…
Aubergines (eggplants) can be stuffed and cooked in the same way. Cut three medium aubergines in half, carve out some of the flesh in each half, and fry this in some olive oil until soft. Add to the stuffing below, mix, then stuff the aubergine halves, and bake as below.