Ricotta and chilli-filled sweet peppers

1.Preheat oven to 180°C.

2.Cut off the top of each pepper, reserving them to act as “stoppers” once filled. Shake out the seeds.

3.Mix the cheeses together, add the chilli, zest and chives to combine. Use a teaspoon to put the filling into each pepper, pressing it all the way to the pointed end if you can (you could use a piping bag for this but I can never be bothered finding the bits, then there’s the washing up). Replace the ends to keep the filling from falling out (some will melt out during cooking but the stoppers help somewhat).

4.Lay the peppers in an oven-proof tray or dish. Rub each with olive oil. Bake for 20-30 minutes until the peppers are well-collapsed and cooked.

5.Serve warm.