For this recipe I'll be using my B&T Meatloaf recipe.
1. Prepare the meatloaf mixture and set aside.
2. Remove and discard the tops, seeds, and membranes of the bell peppers.
3. Divide the mixture evenly between each pepper.
4. Place the four peppers in an 8 inch square pan standing up.
5. Sprinkle Chef blend 6 Italian Cheese Mix (Sargento) evenly over the peppers.
6. Cook for 30 minutes covered, then cover with tin foil and cook an additional 30 minutes.