-Sautee the following together in a large skillet until lightly browned.

1 TBS ghee or butter

1 pound ground pork

-Put the sautéed pork in a large bowl.

-Grate 1 summer squash or take the kernels off of 1 ear of corn.

-Put the pan back on the stove and add 1 TBS ghee or butter to the pan.

-Then add in the grated squash or corn.

-Cook until tender, about 5 minutes, then set aside.

-Cut 6 ancho or Anaheim peppers in half the long way.

-Carefully scrape out the seeds.

-Preheat your oven to 400 degrees.

-Grate ½ cup of sharp cheddar cheese and mix into the filling.

-Fill each pepper half with a mounded scoop of the pork filling.

-Place the peppers on the baking sheet as you make them.

-Bake for 20-30 minutes until peppers are lightly browned and the cheese is bubbling.