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Make stuffed peppers. Pair them with cheese. Refrigerate them for later use. Store them in oil. Transfer them to the freezer for longer storage.

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When the peppers are still warm from roasting, stuff them with cooked rice, quinoa, other vegetables, ground meat, or another favorite stuffing. Top the pepper with grated cheese and bake in a 350 °F (177 °C) oven for about 20 minutes, until heated through and bubbling. Roasted peppers can be eaten with a variety of cheeses. They go especially well with tangy cheeses, such as goat cheese, brie, or camembert. There are many ways you can pair peppers and cheese, such as:  On sandwiches On pizzas With crackers On toast In a soup Mixed with a creamy pasta Roasted peppers can be stored in the refrigerator for several days if you have leftovers. Transfer the whole or sliced peppers to an airtight container before putting them in the refrigerator. To preserve the roasted peppers for longer than a few days, pack the slices or whole peppers into a sterilized mason jar. Cover the peppers with olive oil. Put the lid on the mason jar and seal the lid with the ring. Store the peppers this way, unopened, for up to two weeks. Place the peppers in a freezer safe container or freezer bag. Push out as much air as possible and seal the container or bag. Place the peppers in the freezer and store for a few months. It's important to remove the air from the container, as this will help to prevent freezer burn.