Serve these peppers as a side-dish for a meat entrée or offer them as a starter course for a multi-course meal.

Serves 8

Ingredients:
2 yellow bell peppers, halved, seeded
2 red bell peppers, halved, seeded
1 tablespoon olive oil
1 (15-ounce) container of skim-milk ricotta cheese
1 teaspoon fresh chopped rosemary
1 teaspoon fresh thyme leaves
2 finely chopped basil leaves
2 teaspoons finely chopped chives
2 tablespoons Parmesan cheese
1/4 teaspoon salt
Freshly ground black pepper to taste

Get the directions: Stuffed Roasted Bell Peppers | SheKnows.com

I love any kind of stuffed pepper. I wonder what this would be like stuffed in a Pablano Pepper?