- Step 1
Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Cut a slit down the length of one side of a chilli. Remove the seeds and white membrane. Repeat with the remaining chillies.
- Step 2
Combine the ricotta, shallot and thyme. Season with salt and pepper. Fill the chillies with the ricotta mixture. Place on the baking tray, laying them on their sides.
- Step 3
Spray with olive oil. Roast for 40 minutes or until golden.
- Step 4
Combine the vinegar and oil. Season with salt and pepper. Place the chillies on serving plates with the rocket. Drizzle with the dressing to serve.
Try this: Grill halved, deseeded sweet chillies until skin blackens. Place in a plastic bag for 5 minutes. Remove and peel the skins. Cut into strips and serve on crusty bread with goat's cheese.