Stuffed peppers are usually cooked, but a long time ago I had a relative of this excellent raw lunch/snack and here is my version, which will stuff two small/medium bell peppers. I recommend red or orange as I prefer the sweetness. Gets a bit gooey if it has to travel, but will survive reasonably well till lunchtime if you refrigerate it. Or you can pack the stuffing separately from the pepper and stuff it when you are ready to eat. It makes a good sandwich filling or spread for toasted English muffins too.
1 medium carrot (about 3/4 cup) grated
3-4 oz cheddar cheese (about 1 cup) grated
1 small green onion, minced (optional)
1/2 rib of celery (about 1/3 cup) diced
1/3 cup mayonnaise, or to taste: just enough to glue everything together
Salt and pepper to taste
An interesting side note about peppers. Bell peppers contain a recessive gene which eliminates capsaisin, the compound responsible for the ‘hotness’ found in other peppers. Capsaisin is the active ingredient in some topical analgesics used for arthritis treatment, such as Capzasin-P.
Caryl Churchill’s play, A Number, is playing at the Belfry in Victoria at the moment. Her most famous play, Top Girls, is being broadcast on Saturday as the BBC Saturday Play. Worth a listen, and available for a week after broadcast.