Feta & Herb Stuffed Baby Red Peppers

• 10 baby red peppers or 5 full-size red peppers, halved
• 150 g feta
• 100 g ricotta cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 2 teaspoons lemon zest, finely grated
• 2 -4 garlic cloves, minced
• fresh ground black pepper, to taste
• 1 1/4 cups fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 2 cups watercress leaves, washed, dried, to serve

1. Preheat the oven to 200u0b0C, cut the tops off the baby red peppers and reserve (or halve the full-sized red peppers); using a small sharp knife, carefully remove the membrane and seeds and discard.
2. Place the feta and ricotta in a bowl and using a fork mash them until they are well-combined; add the parsley, dill, lemon zest and garlic, and season with pepper to taste.
3. Place the peppers in a lightly oiled roasting pan, divide the feta mixture among the red peppers and spoon it into the peppers, replace the tops, and drizzle the peppers with lemon juice and oil.
4. Roast the peppers in the oven for 20 minutes or until tender. If you are using halved full-sized peppers, you may want to cover the pan loosely with foil for the first part of the roasting time.
5. Transfer the peppers to a serving dish and garnish with watercress to serve.

red peppers, feta, ricotta cheese, fresh parsley, fresh dill, lemon zest, fresh ground black pepper, lemon juice, extra virgin olive oil, watercress leaves

Taken from www.food.com/recipe/feta-herb-stuffed-baby-red-peppers-150856 (may not work)