Wash and dry peppers. Slice tops off and shake out seeds. Use a paring knife if necessary to cut the heaviest portion of the ribs out.
Heat olive oil in a frying pan over medium heat. Add diced shallots and cook until translucent, stirring regularly.
Combine shallots with ricotta, oregano, salt, pepper, and lemon zest. Process briefly with a hand blender or in a standard blender.
Stack peppers in foil lined pan so that the cut tops are facing up. Pipe filling into peppers until just rounded.*
Place under the broiler for 8-10 minutes until ricotta is just browning.
Sprinkle with some oregano leaves and flaky sea salt and serve warm.
*Or use a couple of small spoons.
I didn’t get an opportunity to try it, but I imagine that some ground or finely chopped pine nuts would also be amazing in these. Reduce the ricotta by about 3 tbs and add a similar amount of pine nuts.