I will admit up front that I doctored this recipe (from How Easy is That?). First, I substituted cheddar for the gruyere. Then, I added just a smidgen of Italian sausage that I had left over from making the kale and sausage pasta dish I had cooked the night before. (Hey, if Ina keeps on recycling these roasted vegetable recipes, I might as well jazz them up a little!) It was really, really good, and I finally rid the fridge of all the bell peppers!