Stuffed Gypsy Peppers

• 4 bell peppers (gypsy or lipstick peppers)
• 2 tablespoons olive oil
• 1/2 teaspoon salt (additional for sprinkling)
• 1/4 teaspoon fresh ground pepper (additional for sprinkling)
• Filling
• 1 1/2 cups fromage blanc (or ricotta or goat cheese)
• 1 large egg
• 1 tablespoon fresh flat-leaf parsley, minced
• 1 tablespoon fresh tarragon, minced
• 1 tablespoon fresh chives, minced
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground pepper

1. Preheat oven to 400 degrees F.
2. Rub the peppers with olive oil, 1/2 t salt & 1/4 t pepper; place the peppers on a baking sheet & roast for 15-20 min until the skin is blistered. Remove from the oven & let cool; peel the peppers, being careful to remove the skin around the stems, leaving the stems in place. Make a lengthwise slit into each pepper & remove the seeds; sprinkle with more salt & pepper.
3. Decrease the oven to 375 degrees F.
4. Oil a baking sheet.
5. For the filling: combine all the ingredients in a medium bowl & mix well; gently spoon 1/4 c of the filling into each pepper. Place the peppers, seam side down, on the prepared pan; bake for 25-30 min until the peppers are puffed & the filling is set.
6. Serve warm.

bell peppers, olive oil, salt, fresh ground pepper, filling, fromage blanc, egg, parsley, fresh tarragon, fresh chives, salt, fresh ground pepper

Taken from www.food.com/recipe/stuffed-gypsy-peppers-421691 (may not work)