One of my favorite ways (D1 loves this too) to eat bell peppers is stuffed with shrimp paste. Legend Seafood Restaurant in Honolulu's Chinatown offers this from one of their carts, but homemade is better (not as much "fillers" in the shrimp paste). This makes a great pupu (appetizer) or a main dish. Its very convenient because the filling can be made ahead of time. Just be sure to let the filling sit out for 15 minutes before using, and stir it up well several times. Another trick is to keep the inside of the bell peppers dry. This will help the filling adhere.
The filling (or any leftover filling) can also be formed into small patties and pan-fried as well.
4 bell peppers in assorted colors
1 lb shrimp, peeled, de-veined & coarsely chopped
1/4 c coarsely chopped bamboo shoots
2 tbsp chopped water chestnuts
2 tbsp rice wine
2 tsp sesame oil
1 tsp salt
2 tbsp cornstarch
1 egg white
oil for pan frying
Combine shrimp, bamboo shoots, and water chestnuts in work bowl of a food processor until shrimp is chopped fine. Transfer to a bowl and add rice wine, sesame oil, salt, cornstarch, and egg white. At this point, mixture can be refrigerated and removed from refrigerator 15 minutes before assembly, stirring several times. Quarter each bell pepper. Remove seeds. Cut each quarter into 2 or 3 pieces. Press a layer of filling (1/4"-1/2" thick) onto inner surface of bell pepper. Heat oil in skillet. Pan fry each piece, shrimp-side down only. Do not fry bell pepper side. Remove from pan when filling is golden brown and cooked through.
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