Stuffed Gypsy Peppers - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400 degrees F.
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.
Decrease the oven to 375 degrees F.
Oil a baking sheet.
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.
Serve warm.