Goat Cheese-Stuffed Roast Pepper With Tapenade

• 4 medium red peppers
• 10 oz firm goat cheese
• 3/4 cup ricotta cheese
• 2 tbsp sour cream
• 2 tbsp extra virgin olive oil
• 1 tbsp small basil leaves
• None None FOR THE TAPENADE
• 1 tbsp drained capers
• 3 None drained anchovy fillets
• 1/2 cup pitted black olives
• 1 tbsp lemon juice
• 1/4 cup extra virgin olive oil

1. Preheat the oven to 450u0b0F.
2. Place peppers on oiled baking pan. Roast about 15 mins or until skin blisters and blackens. Cover peppers with plastic wrap for 5 mins. Peel away skin. Slice off and discard top and bottom of peppers. Carefully remove and discard seeds and membrane from inside of peppers.
3. Trim pepper pieces to 3 inches tall; cut each in half to make two 1 1/2-inch "rings" (you will have eight rings). Blend or process cheeses and sour cream until smooth.
4. Fit one pepper ring inside a 2-inch round cutter. Place on serving plate. Spoon cheese mixture inside pepper ring; carefully remove cutter. Repeat with remaining pepper and cheese mixture.
5. For the tapenade, process all ingredients until almost smooth. Serve stuffed pepper with tapenade. Drizzle with oil and sprinkle with basil and freshly ground black pepper.

red peppers, goat cheese, ricotta cheese, sour cream, extra virgin olive oil, basil, tapenade, capers, anchovy fillets, black olives, lemon juice, extra virgin olive oil

Taken from recipes-plus.com/api/v2.0/recipes/35727 (may not work)