A very good, original recipe, even if I do say so myself. Use any color of pepper that you prefer. The accompanying photo is before the peppers were baked because I knew that, after they came out of the oven, they would disappear before I could get a picture!
1NOTE: To parbake peppers, preheat oven to 350 degrees Fahrenheit. Wash peppers, cut in half from stem to blossom end, remove stems and seeds. Place cut side down in casserole dish and add 1/2 inch water to dish. Bake for 15-20 minutes, remove from oven, drain and set aside.
2In a large skillet, brown and cook thoroughly the ground chuck, drain and set aside.
3In same skillet, over medium-high heat, add olive oil, then stir in onions, chopped chili pepper and chopped tomato and saute until onions begin to turn translucent.
4Add minced garlic and saute for 30 seconds.
5Immediately add tomato sauce and stir.
6Lower heat to medium-low and stir in remaining spices and salt.
7Stir in cooked meat, taste test for seasoning, then cover and remove from heat.
8Preheat oven to 350 degrees, then arrange peppers, cut side up, in casserole dish.
9Sprinkle approximately 2 teaspoons of the grated cheese in each pepper, then fill each with the meat mixture. (Press meat in to fill well.)
10Sprinkle tops with remaining cheese and bake for 1/2 hour.
12Cover leftovers with plastic wrap (no foil) and refrigerate. May be assembled up to 2 days ahead, covered and refrigerated. May be frozen, then thawed in refrigerator and baked as needed.