Yum! I only really made seasoning and process changes: Cooked the onions and the peppers together, and added some creole spice mix, Italian seasoning and crushed red peppers for a yummy twist. I ended up baking the whole thing in the ovensafe skillet instead of simmering (well, simmered covered on stove while the oven preheated for a few minutes. Then 360 for ~20 minutes). Served over rice (cooked separately) and layered hearty dark green salad greens between the two, which wilted them a bit.