Hors d'Oeuvres: Roasted Red Pepper Involtini

4 large red bell peppers
1/2 pound fresh ricotta (1 cup)
2 T snipped chives
S & P
1 plum tomato - peeled, seeded, finely diced

Roast peppers or purchase roasted.  Slice in half.  Working over a bowl, press ricotta through a sieve, add snipped chives, season with s & p, stir in tomato.  Arrange peppers on a work surface, skinned sides down.  Divide filling evenly between halves, roll up into thick cylinders.  Refrigerate for at least 15 minutes.  Cut cylinders into 3/4" thick slices, transfer to platter with cut sides up and serve.  NOTE:  May be refrigerated overnight.  Return to room temp before serving.