2 large bell peppers
1 cup shredded Pepper Jack Cheese
3 eggs
1/4 cup milk
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1/2 cup additional Pepper Jack Cheese

Preheat oven to 450 degrees.
Grease a 2-quart baking dish and set aside.
Quarter peppers and remove stems, seeds and veins.
Blanch peppers by immersing them in boiling water for three minutes, drain well and place in the bottom of baking dish and cover with one cup of cheese. In a separate bowl, beat eggs and milk well. Add flour, baking powder, cayenne and salt. Beat until smooth and pour over peppers and cheese. Bake uncovered for 15 minutes or until knife inserted in center comes out clean. Remove from oven and cover with remaining cheese and let sit for five minutes or until cheese is melted. Can be served with picante sauce and sour cream, or just eaten plain.