Anaheim peppers stuffed with chard and goat cheese

I had planned on lamb chops for dinner but they were still rock hard so I went to plan B : take a walk around the garden. Anaheim peppers and chard needed to be picked.

8 large Anaheim peppers
10 large leaves rainbow chard
3 small tomatoes
4 crimini mushrooms
a small zucchini
1 jalepeno pepper
3 cloves garlic
a few sprigs of thyme
10 basil leaves
4 sage leaves
2 eggs
1/4 cup ricotta cheese
1/4 cup hard goat cheese
2 pieces of stale bread
sea salt and black pepper

Cut the peppers in half, take the seeds out and lay in a baking pan. Cut everything else up into little bits, mash it together in a big bowl, stuff it in the peppers and bake at 350 until a golden brown, maybe 25 or 30 minutes.

Verdict : Pretty good but a little dry. Could have benefited from some type of tomato sauce across the top. I might try it again with the addition of some spicy sausage or ground lamb.

Are you gonna eat that is back! I often feel an urge to share what I've just cooked or eaten or harvested but even though I'm on facebook and have two OTHER blogs, TeamWreck and Boat Farm, this might be a better forum. I'm hoping Munchie will join me in this newly invigorated blogging effort to offer recipes, restaurant reviews and ruminations.