Rinse and cut open the bell pepper top, take out the seed pods. I cut them at the bottom too, you can do that if your peppers are narrow at the bottom so that you can fill it better later.
Place the bell peppers on a baking sheet and tray and roast them for about 10-15 minutes until they are at least half way cooked.
Mix the ricotta, cheddar, sliced olives, salt and pepper together.
Fill your previously semi cooked pepper with with the ricotta mixture and close with the lid. Place them on a baking sheet and tray. Drizzle with olive oil.
Roast for about 15- 20 minutes in the oven or until the peppers get a healthy grilled look.