Vegetarian Stuffed Peppers

and three variations for an easy weeknight meal . . .

Stuffed peppers — this recipe is nothing revolutionary, but it’s a dinner I make about every other week. What I like best about stuffed peppers is that they are tasty at dinner but even more delicious the next day for lunch (or in a thermos at a ski lodge!). I like to roast my peppers so they fall apart on the fork. Think super soft. That’s the key.

Of course, you can go classic with Mexican seasonings and ingredients. We tend to mix it up and use whatever happens to be in the refrigerator. (I’ll give you some suggestions for that, but you can’t go wrong if you keep the ratios consistent per substituted ingredient.)

Also, I apologize.

You’ll need to use your imagination to visualize what these peppers look like with melted cheese on them. I got carried away the other day and completely forgot to snap a photo of the finished product. To be frank, it was also dark as a cave in my house when we ate, so you aren’t missing much.