Italian Rolled Peppers With Mushrooms and Ricotta

Step 1: Preheat broiler in oven.

Step 2: Place peppers on foil on a baking sheet and place under broiler.

Step 3: Turn peppers as the blacken, to darken all sides.

Step 4: When skin blisters and blackens all over, remove from oven and place peppers in a bowl and cover with plastic wrap.

Step 5: Allow peppers to sit undisturbed for 10-15 minutes to soften skins.

Step 6: Meanwhile, cook mushrooms in oil until soft and tender, seasoning with salt, pepper, and herbs.

Step 7: Drain off any excess water that releases from mushrooms and allow to cool.

Step 8: Mix ricotta in a small bowl with dijon mustard until smooth.

Step 9: Add mushrooms to this mixture (when cool) and stir.

Step 10: Rinse peppers under cool water (especially if they are still warm- to keep from burning your hands) and peel away loose skin.

Step 11: Make a slit along the side of each pepper, and using knife to cut close to the stem on the inside, remove seed cluster.

Step 12: Rinse pepper to remove any stray seeds.

Step 13: Fill each pepper with a portion of the ricotta mixture, and skewer the pepper closed with one or more toothpicks.

Step 14: Gently place pepper on foil on a baking sheet.

Step 15: Sprinkle tops of peppers with grated cheese.

Step 16: If you have any leftover filling (depending on your pepper's size) you may want to place this in an ovenproof ramekin and sprinkle with grated cheese as well.

Step 17: Broil peppers for 3-5 minutes (ramekin as well, if using), or until cheese lightly browns and filling is warmed through.