■1 cup fresh ricotta
■1 cup softened cream cheese
■1/2 cup grated parmesan
■salt and pepper
■4 anaheim or cubanelle peppers
■4 baby bell peppers
■4 small poblano peppers
■olive oil
Blend all cheeses together, then season with salt and pepper.

Heat a grill or grill pan.  Remove stems, seeds and membranes.  Fill peppers and reattach the tops.  Rub peppers with olive oil.  Grill until peppers are blistered and filling is hot, about seven minutes.

Peppers can be stuffed and refrigerated overnight.  Bring to room temperature before grilling.

Notes:
Use a small paring knife to cut out the stem; the seeds will pop right out with the stem.