1 lb. ground beef or chicken
4 or 5 bell peppers (any color), cut in half and seeded
1 (8 oz.) pkg. cream cheese
1 (15 oz.) can green or red enchilada sauce, divided
1 (8 oz.) pkg. shredded cheese

Melt cream cheese in microwave until very soft. Add 1/2 can of enchilada sauce to cream cheese, reserve remainder.

Cook beef or chicken and add to mixture.

Stuff pepper halves with mixture.

Pour shredded cheese and remaining sauce over top.

Place on grill and cook until cheese is melted and peppers are done.

Makes 8 to 10 stuffed pepper halves.

Submitted by: Jon Holland