Toss the peppers in a bit of oil and salt. Roast over open flame or under broiler until lightly charred. Place into bowl, cover, and sweat for 10 min.

While the peppers are sweating, heat a HEAVY pan to smoking point. The high heat and heavy saute pan are very important, as it creates a nice sear that the veggies need. Otherwise they will just steam if the pan isn't hot enough and the flavors wont develop properly. Add your cooking oil, just enough to cover the surface of the pan, add the onions and cook just until softened. Add garlic. Sweat for 30 seconds. Add all veggies and salt and sauté. Don't crowd the pan! If needed divide into two batches if you don't have a large enough sauté pan.

Keep the heat VERY HIGH. Sauté and keep pan moving just until veggies are slightly tender. Once they softened a bit (after just 2-3 min) add your spices. sauté for another 15-30 seconds. Finish with heavy cream. Turn heat to low and simmer for 15-20 seconds. Adjust salt to your taste. Remove from pan so they don't keep cooking. They will continue to cook and the cream will break and the sauce will become watery!

Once peppers are cooled, remove the skin and carefully remove the seeds inside, along with the membrane, without tearing up the pepper: remember it's gonna be stuffed and roasted again.

Stuff the peppers with the veggies, top with cheese. Place under broiler just long enough for the cheese to melt and get a touch of color, just a few minutes.

Eat!