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.