6 whole bell peppers (red, orange, green, orange, or purple)
1.5 pounds of ground sirloin
4 garlic cloves, minced
1 large Portabella mushroom chopped
6 pitted olives (green or black or combination)
½ Tsp hot pepper sauce
½ cup diced, re-hydrated sun dried tomatoes
1 cup rotini pasta, cooked al dente
2 cups grated Fiscalini San Joaquin Gold cheese
Preheat oven to 425 degrees.
Parboil whole peppers. Cut off tops of peppers. Heat large skillet, brown the meat with garlic. Add mushroom. Drain off some of the liquid from skillet, mix in pepper sauce, olives, tomatoes, cheese, and pasta.
Stuff peppers with the mixture from the skillet and bake for 20 minutes. Remove from oven, and sprinkle additional San Joaquin Gold on top, and return to the oven until the cheese just melts.