Tonight is my take on stuffed peppers: Ground pork is the meat, and I have used a porchetta seasoning mix rather than a plain Italian seasoning to in order to punch up the porkiness. I’ve also added a touch of chipotle pepper, just to ratchet up the spiciness a touch (the porchetta seasoning has some red pepper flakes in it already). I’ve topped the peppers with local spreadable cheese from a farm less than two miles from us. The red peppers have a tomato-herb cheese and the yellows have a garlic-herb cheese. Both also have a light grate of Cabot cheddar on top that has browned nicely under the broiler.
They’re pretty damn tasty, if I must say so myself... but I don’t have to, because my mother-in-law said they were fantastic ;)