Yup. I think of them as cannibal peppers as I add the chopped-up parts of the pepper lid to the stuffing. This time chopped the pepper lid, a jalapeño, and a garlic clove, mixed with ground yak, marjoram, oregano, hot paprika and one grind of salt. Put most of the chopped stuff in first then most of the meat on top, dug a little hole in the top for a dab of duckfat (yak is really lean), and it is in a 350° toaster oven with tin foil on top. After a while I will remove the tin foil hat. Lunch for 1! I am learning.