Winter Squash Stuffed Peppers

This recipe was great. I roasted the peppers for about fifteen minutes in the toaster oven and stuck them in a paper bag to cool and peel. My peppers may have been on the delicate side, since they didn't hold up well when it was time to be stuffed, but filling wrapped in pepper shreds tastes just as good. I had no carrots in the house, but the stuffing was fine without them: just garlic, onions and a couple slices of bacon chopped up and sauteed, then thyme, wine, beans and a chunk of pumpkin puree. Next time I'd ease back a little on the bacon and a little on the beans, which made the stuffing seem a tiny bit dry. Really delicious otherwise. The Chief Taster seemed very fond of them.