Defrost your phyllo dough and preheat oven to 450° F. Place dough in muffin pan cups.
Cut peppers into quarters and seed them. Place peppers on baking sheet and drizzle with olive oil, coat them well.
Sprinkle with salt and pepper to taste. Roast until tender and charred, about 20 minutes. Set aside.
Finely chop peppers and ricotta cheese. Add to a small bowl.
Fill each phyllo cup with peppers and ricotta cheese
Garnish with basil and drizzle with balsamic glaze!