• Start by preheating your oven to 375°F (190°C). Slice each banana pepper in half lengthwise and carefully remove the seeds and membranes, keeping the shells intact.

For Stuffing:

• In a skillet over medium heat, cook the ground meat or turkey until it's browned. Stir in the sofrito and tomato paste, mixing everything well. Allow the mixture to cook together for an additional minute or two for enhanced flavor.
• Take each hollowed banana pepper half and fill it generously with the meat mixture. Arrange the stuffed peppers on a foil-lined baking sheet for effortless cleanup.
• Distribute the shredded cheese evenly on top of the stuffed peppers. Bake them in the preheated oven for approximately 10 minutes until the cheese is melted and bubbling.
• For an added crisp to the cheese topping, place the peppers under the broiler for a few minutes. Keep a close eye on them to avoid burning.