Stuffed Peppers

heat oven to 450 degrees

Cut 6 bell pepper in half.  Clean out the insides leaving the stem on the pepper.  Use olive oil and lightly oil the peppers.  Sprinkle with a little salt.  Place cut side down in a 13 x 9 pan.  Roast for 20 minutes until tender.

Filling:

1 medium onion, finely chopped
1 poblano pepper, finely chopped
1 cup of finely chopped carrots
1 cup finely chopped Cremini mushrooms

Sautee the above ingredients in about a hot cast iron skillet.  Once the vegetables begin to soften and sweat

Add:

3 tablespoons of olive oil

Continue to saute

Add:

5 small cloves of garlic, minced

Cook until the garlic begins to let out its oil.

Add:

1/4 cup fresh basil, chopped
1/4 cup fresh Italian parsley, chopped

Cook until the mixture is all combined.

Add:

Tomato basil spaghetti sauce just until the mixture comes together.
Salt and pepper to taste.

Reduce oven heat to 350 degrees.

Spoon filling into the pepper halves.  Place in the 13 x 9 pan used for roasting the bell peppers.  Top peppers with some grated Monterrey Jack cheese and some grated Pecorino Romano cheese.  Bake until heated thoroughly which was about 15 to 20 minutes.