Speaking of bell peppers . . .
Chicken stir-fried with lemongrass and chile, from Andrea Nguyen's 'Into the Vietnamese Kitchen'. I think this was the first recipe I cooked from this book, way back when I did my eGullet foodblog. 
Anyway, marinate chicken thigh chunks with curry powder, fish sauce, and sugar. Stir-fry chopped lemongrass, shallot, and chiles (I used a mix of serrano and red bird chiles). Add the chicken and squares of red bell pepper (I also used Poblano chile, 'cuz why not), and sear on both sides. Simmer with coconut milk until reduced, and then finish with chopped cilantro. I also added garam masala, because the curry powder was not new.
Rich, aromatic, and full of flavor with some latent heat. I should make this more often. Jasmine rice and sliced cucumbers to go with.
