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.