1. Place a rack in upper-middle of oven and heat broiler. Mix together goat and ricotta cheeses, oregano, and coriander in a bowl and set aside.
2. Halve peppers lengthwise, scrape out seeds, and core. Arrange, cut side down, on a baking sheet and broil until skin is blistered, about 2 minutes. Flip and continue to broil until peppers are just softened, about 1 more minute. Transfer to a plate and let cool.
3. Fill cooled peppers with cheese mixture, sprinkle with ancho chile powder, and serve.
Source: Hannaford fresh Magazine, October - November 2018