2 each: red, yellow and orange peppers, sliced 2-inches pieces
1/2 Bermuda onion, sliced 2-inch pieces
3 to 4 cubsnelle peppers, sliced thin
1 pkg. sliced portabello mushrooms
2 c. shredded cheese (4 cheese mixture)
Zesty Italian dressing
vinegar and vinegar dressing blend with cheese

Cook peppers and onion with the dressing drizzled over. You want enough liquid to gently simmer. In covered casserole, bake at 375°F for 3/4 hour, stirring occasionally. Cook until softened. Spread cheese over peppers. Place under broiler until cheese is melted.