For the peppers, cut and remove tops about ¼ inch off. Carefully remove the seeds and inside membrane not to puncture the pepper. Grate all the cheese and mix well together. Stuff each pepper tightly and place in a baking container with the peppers standing upright. I put a small clove of garlic on top of each pepper to hold in the cheese. Remember to wear gloves while working with the peppers. Bake at 375 until cheese is melted and peppers are soft.
For the dipping sauce, combine all ingredients and mix well. Refrigerate until use, may want to add a hint of lime juice if the sauce needs it. Enjoy!