On Sat, 17 Jan 2004 13:33:11 -0500, Willondon >
wrote:

>The other night, I made the recipe "Shrimp and Chicken Peppers" from
>http://www.cooks.com/rec/doc/0,171,1...251207,00.html

>The flavours were great, but I thought the peppers came out waaaaay too
>mushy (practically the consistency of egg custard). My personal taste re
>most vegetables is that they are great raw, and every bit of heat added
>contributes to a downhill slide. But I understand most people like their
>veggies cooked somewhat.
>
>Anyway, my big question was: Since the chicken and shrimp are cooked
>through before baking, what could possibly require 45 minutes at 350°F?

<snip, incl. recipe>

I just looked up several recipes and the cooking times ranged from 15
to 65(!) minutes. One said "30 minutes, or until peppers are tender."

There is obviously a wide range of preferences for how 'done' people
want the peppers. You might try checking after 15-20 minutes.