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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.