Quick stuffed Romano peppers

Step 1

Preheat the oven grill to high.

Step 2

Place the peppers on a baking tray. Season and drizzle with oil and vinegar. Scatter oregano stems over tray and grill, turning halfway, for 10 minutes or until peppers are charred.

Step 3

Combine oregano leaves, rice, olives, zest, onion, chilli and mascarpone in a large bowl. Make an incision along length of peppers and remove seeds and membranes. Fill with rice mixture.

Step 4

Return to grill for a further 5 minutes or until rice mixture is warmed through.

Step 5

Sprinkle with extra oregano, olives and chilli, and serve with golden peppers.