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Preheat the oven to 390F / 200C.
Slice the bell peppers in half lengthways and use a small spoon to remove the membrane and seeds. Rub a little olive oil over the peppers (inside and out) and place cut side up in a baking dish. Roast the peppers for 20 minutes.
Saute the diced onion, fennel and garlic in a little olive oil in your skillet for 4-5 minutes, until softened. Keep the heat fairly low so you don't burn the garlic!
Combine the ricotta cheese, egg yolk, fresh herbs, salt and black pepper (if using) and onion mixture in a bowl and stir well.
Once the peppers are cool enough to handle, spoon the ricotta mixture into the peppers, dividing equally between them. Roast the cheese stuffed peppers for 15-20 minutes or until they are tender.