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1
Preheat broiler in oven.
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2
Place peppers on foil on a baking sheet and place under broiler.
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3
Turn peppers as the blacken, to darken all sides.
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4
When skin blisters and blackens all over, remove from oven and place peppers in a bowl and cover with plastic wrap.
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5
Allow peppers to sit undisturbed for 10-15 minutes to soften skins.
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6
Meanwhile, cook mushrooms in oil until soft and tender, seasoning with salt, pepper, and herbs.
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7
Drain off any excess water that releases from mushrooms and allow to cool.
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8
Mix ricotta in a small bowl with dijon mustard until smooth.
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9
Add mushrooms to this mixture (when cool) and stir.
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10
Rinse peppers under cool water (especially if they are still warm- to keep from burning your hands) and peel away loose skin.
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11
Make a slit along the side of each pepper, and using knife to cut close to the stem on the inside, remove seed cluster.
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12
Rinse pepper to remove any stray seeds.
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13
Fill each pepper with a portion of the ricotta mixture, and skewer the pepper closed with one or more toothpicks.
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14
Gently place pepper on foil on a baking sheet.
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15
Sprinkle tops of peppers with grated cheese.
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16
If you have any leftover filling (depending on your pepper's size) you may want to place this in an ovenproof ramekin and sprinkle with grated cheese as well.
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17
Broil peppers for 3-5 minutes (ramekin as well, if using), or until cheese lightly browns and filling is warmed through.
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18
Serve hot.
