Stuffed Romano Peppers with Ricotta and Mascarpone

|Use the best quality ricotta you can find for this. Serves six as a starter or part of a mezze platter along with good bread. |romano pepper|650g romano peppers200g ricotta100g mascarpone or cream cheese40g pine nuts lightly toasted10g fresh oregano leaves1 teaspoon grated lemon zest3 tablespoon olive oil1 teaspoon balsamic vinegar1 green chilli cut into paper-thin slicessalt and pepper|Preheat the oven to 180C.Use a little knife to make a small vertical incision about 6 centimeters long from the top towards the end of each pepper. You will use this incision to scoop out the seeds later. Arrange the pepper on a roasting tray and place in the oven for 30 minutes until soft.Remove and set aside to cool before using a small spoon to carefully extract and discard the seeds. The aim is to leave the stem on the peppers when they are stuffed so take your time here: its a fiddly job. Peel the skin off the peppers again dont rush here and set aside on a kitchen paper-lined plate to dry.To make the filling place the cheeses nuts oregano lemon zest lemon juice and 1 teaspoon of olive oil in a large bowl. Add half a teaspoon of salt and a good grind of black pepper and whisk well. Spoon about 2 tablespoons of the cheese mixture into each pepper and press evenly inside. Dont worry if the incision increases in the process: you can use your hands to seal the pepper.Wipe the peppers clean and place them on individual serving plates. Drizzle 2 teaspoons of olive oil around each pepper and then dot the oil with a few drops of the balsamic. Sprinkle over a few slices of the green chilli and serve|10.00 minutes|6|Ottolenghi