2 Tbsp extra virgin olive oil + additional for cooking
Salt and pepper to taste
Plastic bag or pastry bag for filling
Preheat the oven to 350° F.
To prepare baby peppers, slice off cap and gently clean out inside of pepper, removing all ribbing and seeds. Make sure to keep the top and stem intact and set aside.
In medium size mixing bowl, add ricotta cheese, cream cheese, herbs, olive oil and salt and pepper to taste. Mix until completely incorporated. In a large plastic bag, add cheese mixture. Snip a of small corner portion of the bag (small enough to fit into cavity of pepper but large enough to squeeze cheese mixture out). One by one, squeeze cheese mixture into each pepper cavity until completely full but not overflowing. Place caps carefully back on peppers.
Place peppers in a small casserole dish close enough to each other so that they remain somewhat upright while cooking. Drizzle additional olive oil generously over stuffed peppers. Season with salt and pepper. Bake for 15-20 minutes, until peppers are tender and filling has started to bubble slightly. Keep an eye on pepper tops to make sure they do not burn. Tops can always be removed and placed back on later if this is the case.
Place on large serving platter, sprinkle with any extra fresh herbs before serving.