Italian Rolled Peppers With Mushrooms and Ricotta - bell peppers

Method

• Preheat broiler in oven.
• Place peppers on foil on a baking sheet and place under broiler.
• Turn peppers as the blacken, to darken all sides.
• When skin blisters and blackens all over, remove from oven and place peppers in a bowl and cover with plastic wrap.
• Allow peppers to sit undisturbed for 10-15 minutes to soften skins.
• Meanwhile, cook mushrooms in oil until soft and tender, seasoning with salt, pepper, and herbs.
• Drain off any excess water that releases from mushrooms and allow to cool.
• Mix ricotta in a small bowl with dijon mustard until smooth.
• Add mushrooms to this mixture (when cool) and stir.
• Rinse peppers under cool water (especially if they are still warm- to keep from burning your hands) and peel away loose skin.
• Make a slit along the side of each pepper, and using knife to cut close to the stem on the inside, remove seed cluster.
• Rinse pepper to remove any stray seeds.
• Fill each pepper with a portion of the ricotta mixture, and skewer the pepper closed with one or more toothpicks.
• Gently place pepper on foil on a baking sheet.
• Sprinkle tops of peppers with grated cheese.
• 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.
• Broil peppers for 3-5 minutes (ramekin as well, if using), or until cheese lightly browns and filling is warmed through.
• Serve hot.