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Cold Bell Peppers Stuffed With Ricotta and Herb

Peppers
3 Bell pepper, yellow
3 Bell pepper, red
3 c Ricotta
2 Egg
1/3 c Parmesan; grated
3 Garlic clove; finely chopped
1 ts Rosemary, fresh
Salt
Pepper


Dressing
4 Garlic clove; minced
3 tb Wine vinegar
1 tb Mustard, Dijon
1 tb Tomato paste
1/2 c Olive oil
1 tb Olive oil
Salt
Pepper
1/3 c Basil, fresh; coarsely chopped
Olives, kalamata


FOR PEPPERS: Lightly oil 9x13-inch baking dish. Char peppers over gas flame or in broiler until blackened in several spots on all sides. Wrap in plastic bag and let stand 20 minutes to steam. Peel charred skin off peppers. Rinse peppers under running water. Cut 1 inch off peppers at stem end. Remove seeds. Pat peppers dry with paper towels. Arrange peppers cut side up in prepared baking dish.

Preheat oven to 325F. Mix ricotta, eggs, Parmesan, garlic and rosemary in medium bowl. Season with salt and pepper. Spoon stuffing into peppers. Bake until filling begins to set and tops are just crusty, about 35 minutes Cool, then cover and refrigerate at least 4 hours. (Can be prepared 1 day ahead.)

FOR DRESSING: Whisk garlic, vinegar, mustard and tomato paste in bowl. Gradually whisk in oil. Season with salt and pepper. (Can be prepared 1 day ahead. Store at room temperature.)

TO SERVE: Arrange peppers on platter. Mix basil into dressing and spoon over peppers. Garnish with olives and serve.


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