Late Summer Stuffed Peppers

This quick dish was created on a Sunday night whim while cooking with good friends and finding uses for the recent harvest and leftover local food goods. It can be made into a main entree or as a side and is a wonderful use and combination of garden peppers (Spicy or mild bells), Windsor Dairy Swiss cheese, and mixed Hazel Dell Mushrooms:

Ingredients:
~Olive oil
~Butter (generously!!!)
~Bell peppers and / or spicy peppers (any kind from the garden that are big enough to stuff)
~Hazel Dell mushrooms (a full bag)
~Salt
~Garlic
~Rosemary
~A block of Windsor Dairy Swiss cheese

 Slice the peppers in half so that they can be stuffed, removing the seeds.
Coarsely chop the mushrooms Grate or crumble the cheese Crush or dice the Garlic.
Heat a generous 3 or 3 Tablespoons and a dollop of olive oil over medium heat in a frying pan until hot (slightly bubbling), but not burning.
Add the Garlic to the frying pan and caramelize.
Add the mushrooms to the frying pan and cook through.
Remove the mushrooms and garlic from the heat and stuff each pepper half with the mixture, leaving room to stuff with a bit of cheese.
Finish the stuffing generously with the cheese.
Keep the pan on medium heat, or return to medium heat, and set the stuffed peppers in the pan, covering with a lid and cooking until the cheese is thoroughly melted, and the peppers are tender and browned on the button but not mushy. Add salt to taste and enjoy!