My husband got these wonderful peppers from our garden upon our return from vacation.After recovering from vacation, I decided to make this recipe. I used ingredients I had on hand, eg Hamburger buns instead of regular bread. I also used fresh Chive from the garden. I used both red & green varieties from the garden.The peppers were large enough that I cut them in half & had 12 servings. I ate one, and there were 7 left for the next day, so you do the math and figure out how many he ate for dinner. LOL He really loved them, and I did do, but I am watching my portions & quanities of what I eat.
1PREHEAT OVEN TO 360 DEGREES F. Use a 9X13X2 inch casserole dish, or 15 inch Cast Iron Skillet with tight fitting lid, butter or lightly spray with butter flavored non stick cooking spray, and set aside till needed. Wash Peppers, remove seeds, core and half if needed, and place in dish till ready to fill with meat mixture.
2In a large mixing bowl add all ingredients to bowl except shredded cheddar & pasta sauce. Mix throughly to blend together. Then make a large ball of meat, shape and add to pepper halves. Repeat till completely done.
3Top peppers with pasta sauce, then add tight fitting lid. Place in preheated 360 degree F oven and bake for 1 hour and 45 minutes till cooked through. If using shredded cheese, remove lid during last 10 minutes of cooking, add shredded cheese, return to oven and allow cheese to melt, then remove from oven and serve while still hot. Add a tossed salad and some warm French Bread or rolls and you are all set for dinner.
4Please note if using smaller peppers, you can leave them whole, and you may want to use less meat, but my husband loves LOTS of meat, and do splurge and get the LEAN variety to cut back on the fat content. The flavors in this recipe was so intoxicating that my neighbors asked me what I was cooking, you could smell it all the way outside.
My husband enjoyed the dish immensely & I am sure you will too.