6 whole peppers (green, yellow, red, orange)
1 ½ pounds ground sirloin
4 minced garlic cloves
1 large portabella mushroom, chopped
½ tsp. hot pepper sauce
6 green or black pitted olives, chopped
½ cup diced rehydrated sun-dried tomatoes
1 ½ cups grated Fiscalini San Joaquin Gold cheese
1 cup rotini pasta, cooked al dente
1. Preheat oven to 400⁰F
2. Parboil whole peppers. Cut off tops in order to stuff.
3. Heat large skillet; brown meat with garlic. Add mushroom. Drain off some of the liquid from skillet; mix in pepper sauce, olives, tomatoes, cheese, and pasta.
4. Stuff peppers with skillet mixture and bake 20 minutes.
5. Remove from oven. Sprinkle additional San Joaquin Gold on top and return to oven until cheese just melts.