I had never roasted peppers before so I tried it in the oven and it was very simple. I did use the center rack and next time I think I would place the peppers closer to the heat. I could not find pineapple juice concentrate but had pineapple ice cream topping and added that to the squash. It worked well. I also did not fry these but instead stuffed with only the squash and then covered with pepperjack cheese and baked covered for about 20 minutes then uncoveded for a bit to brown the cheese. I will definately make these again in some form now that I know how easy roasting peppers is.