4cupsor 16 oz. grated cheeseI use a combo of monterey, cheddar, jack and feta or cotija (Mexican cheese)
4oz.can chopped black olivesdrained
1/2cuproasted red pepperdrained and chopped
5-6green onionswhite and green parts chopped
juice of 1/2 to 1 lemonto taste
Preheat oven to 375 degrees.
With a sharp knife, cut a T shape in pepper: short top of T cut at top rim of pepper and the long body of the T in flattest part of face of pepper from top to bottom, leaving enough room to remove seeds and make room for cheese stuffing. Rinse inside of peppers and set aside.
Combine cheese and next 4 ingredients. Stuff peppers with cheese mixture. In a separate bowl, mix olive oil, vinegar and sugar and set aside. Place peppers on cookie sheet lined with foil. Bake at 375 degrees for 45 minutes or until peppers are blistered and cheese is melted.
Serve each pepper with a tablespoon or two of the oil and vinegar mixture or prepared Italian dressing as desired.