#5 of 6 from "The Essential Vegetarian Cookbook" ... among my favorites.
1/4 C. fresh parsley
1 C. nonfat or part-skim ricotta cheese
1/2 C. crumbled feta cheese
1/4 C. minced oil-cured black olives
2 large red bell peppers, roasted, peeled & seeded
Heat oven to 350 degrees.
Combine parsley, ricotta cheese, feta cheese, and olives in a mixing bowl.
Cut each pepper in half lengthwise, then again – having 8 wide strips.
Spread an equal amount of cheese mixture on each pepper strip.
Roll up each pepper and place on a baking sheet. Bake for 20 minutes, until the filling is golden brown.