Stuffed Pablano Peppers

• 8 each Fresh Pablano Peppers
• 16 oz Monterey Jack Cheese Block
• 1 can Red Sauce (Enchilada Sauce)
• 2 cup Shredded Cheddar Cheese

1. Preheat oven to 375.
2. Cut out tops around stem and pull out seeds.
3. Wash out seeds.
4. Set aside.
5. Slice Monterey Jack into pieces that will fit in pepper from bottom to top.
6. I stuff 2-3 pieces inside and cut off any sticking out top.
7. Lay in glass or metal pan (small square) arranging in a nice fashion.
8. Pour red sauce over top using entire can.
9. Sprinkle shredded cheese all over top.
10. Cook for 30 mins.
11. Enjoy!
12. !

peppers, cheese, red sauce, cheddar cheese

Taken from cookpad.com/us/recipes/346134-stuffed-pablano-peppers (may not work)