A relatively simple dish to make at home for anyone who is busy but wants to eat something interesting. The hardest part is probably the roasting of the peppers but once you do that, get rid of the carbon. From here on, it is entirely up to you what you want to stuff it with. We used shredded Monterrey Jack cheese with pre-cooked Beluga lentils and then topped it off with Mexican corn salsa. After a long day at work, this is easy and delicious, especially with a glass of Spanish wine.
