Preheat the oven to 425°. Set the peppers in a roasting pan and roast, turning occasionally, until blackened in spots and softened, about 30 minutes. Transfer to a bowl, cover with plastic wrap and let stand for 30 minutes.
Peel, core and seed the peppers, then cut them into 1/2-inch wide strips. In a bowl, toss the peppers with 1/4 cup of the olive oil, 3 tablespoons of the parsley and half of the garlic; season with salt and pepper.
In a medium bowl, whisk the ricotta until creamy. Whisk in the remaining 1/4 cup of olive oil, 3 tablespoons of parsley and half of the garlic along with the mint, jalapeño and thyme; season with salt and pepper.
Mound the ricotta in the center of a plate. Arrange the pepper strips around the ricotta, spoon the pepper juices on top and serve with crusty bread.
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