Halve the peppers and seed them. Drizzle with oil and season with salt and pepper, roast to tender, about 15-20 minutes.
Combine the ricotta, spinach, egg, salt and pepper. Divide the mixture among the pepper halves. Fill peppers with ratatouille and top with Fontina and parm cheeses. Bake until brown and bubbly then serve.
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Rach explains that adding Parmigiano Reggiano rinds to soups and sauces can give them added cheesy flavor, so her hack is to keep them in your freezer.