Herbed Ricotta With Roasted Peppers

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3 medium red bell peppers

3 medium yellow bell peppers

1/2 cup extra-virgin olive oil

6 tablespoons finely chopped flat-leaf parsley

1 large garlic clove, minced

Salt and freshly ground pepper

1 pound fresh ricotta

1 tablespoon finely chopped mint leaves

1 tablespoon finely chopped jalapeño

1/2 teaspoon thyme leaves

Crusty bread, for serving

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