Preheat oven to 350 F. Spray a baking sheet/cookie sheet with non stick spray or line with parchment paper.
Make a slit along each pepper, leaving both the head and tail intact.
By hand, remove the seeds and rinse out the inside of the pepper.
To make the filling, combine farmer’s cheese, Pecorino, eggs, salt, parsley and garlic in a bowl.
Mix well until thoroughly combined.
Stuff each pepper with the filling.
Place the stuffed peppers on prepared baking sheet.
Drizzle the olive oil over the peppers.
Bake for 30 minutes until cheese is melted and peppers have started to brown.