-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.