for 6

A fun and colorful start to a BBQ – which can be made in advance.

• 4 oz good ricotta cheese
• 4 oz cream cheese, room temperature
• ½ cup grated Parmesan cheese
• 2 tbs minced sun-dried tomatoes
• ¼ cup chopped fresh Italian parsley
• ¼ cup finely diced red onion
• 2 cloves garlic, minced
• Kosher salt and freshly ground pepper to taste
• 12 mini red, yellow and orange bell peppers*

In a medium bowl, combine the ricotta, cream cheese, Parmesan, sun-dried tomatoes, parsley, onion, salt and pepper.

Halve the peppers lengthwise and remove seeds and veins. Fill with some of the cream cheese mixture (you might have some leftovers for a sandwich spread or a crostini topping).

Prepare the grill to a medium-high heat. Grill the peppers, filled side up, until blistered and slightly charred on the bottom, 4 to 6 minutes. Serve warm.