4 Pimento peppers
3-4 ounces organic or raw cheddar cheese, cut into chunks (goat cheese is also really good)
a few summer squash
Preheat oven to 375 degrees F. Prep peppers, wash and dry. Carefully cut out top of pepper with a paring knife, removing stem and a small portion of the top. Remove seeds and white membrane with a small spoon (I use a grapefruit spoon since it scrapes, but any teaspoon would work).
Cut thick slices of cheese, then cut into little 1 inch squares. I make slices about 1/2 inch thick, then cut into 1 inch squares. Stack 2 pieces of cheddar inside the peppers. Grated cheddar would work fine too, just fill up pepper about three quarters of the way with cheese.
Place peppers on a baking pan. Bake for about 35-40 minutes or until cheese starts to form a golden brown crust. Meanwhile sauté the squash and any left over pimento in the olive oil until tender and start to brown remove with a slotted spoon set aside in a warm oven. Remove the Pimento from the oven and top with the squash mixture and serve at once.