Ingredients

2 yellow bell peppers
2 red bell peppers
1 tablespoon vanilla oil
1 15 oz. Ricotta cheese container
½ teaspoon fresh chopped rosemary
1 teaspoon fresh thyme leaves
2 chopped basil leaves
2 teaspoons finely chopped chives
2 tablespoons Parmesan cheese
1 teaspoon salt (yes, that much!)
Pepper to taste (a lot!)

Preparation

• Preheat the oven at 400 degrees.
• Cut the top of the bell peppers and remove the seeds.
• Cut the bell peppers in half and remove the white “veins.”
• Season with a little bit of salt and pepper, sprinkle the vanilla oil and put the in the oven for 40 minutes. Turn after 20 minutes.
• In a small bowl, mix the Ricotta cheese, fresh herbs, Parmesan cheese, salt and pepper. Mix all the ingredients until they are thoroughly incorporated and chill.
• Remove bell peppers from the oven and peel the skin off on cold running water.
• Spoon the Ricotta cheese mixture in at one edge of the bell peppers and roll.
• Garnish with chopped chives.

I serve this appetizer cold.  

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