I'm going to have to try this, I love anything with peppers in it!!
I think I'll add another pasta/veggies/certainly-not-vegan recipe here, too...
I posted this on the "cooking" forum:
Here is one for Pasta Primavera:
Diced mushrooms
diced garlic
dash olive oil
1/4 cup diced onion
chopped basil to taste
put in pan, heat with salt and pepper until onions are translucent

add these to the pan:
1 or 1/2 carrot, sliced on the bias
one head of broccoli, separated into florets
half yellow squash, chopped fairly large
handful of green beans, chopped a bit larger than 1"
1/4 to 1/2 bell pepper, any colour, julienned
1/2 cup onion, chopped
basil, chopped
heat until carrots and broccoli stems are tender enough to your liking

all the while, cook pasta. I used gamelli. Drain in a colander, place lid on top of colander/pasta to keep warm.
In the pot you cooked the pasta, place the cooked veggies, scraping out all of them but leaving a little bit of mushroom stuck to pan.
place on heat, add Almost a pint of half and half in (for you Canadians, that would be table cream)
add 1/2 cup freshly grated Parmesan cheese
add 1/4 to 1/2 cup gorgonzola cheese, broken or sliced
let medium heat warm it up, raise heat if needed
add nutmeg, about 1/8 to 1/4 teaspoon

add pasta, stir/fold until sauce covers it
add veggies, do same
serve, top with more chopped, fresh basil
Eat!!

When re-heating the next day, use the last bit of half and half, a tablespoon of parmesan cheese, a little more gorgonzola and a teaspoon of olive oil, warm that first, then add the leftovers