Preheat the oven to 180°C (160°C fan / Gas Mark 4).
Using a sharp knife, make a long slit down one side of each Romano pepper from stem to tip. Open carefully and use a teaspoon to scrape out the seeds and white membrane, taking care not to tear the pepper open completely — you want it to act as a boat for the filling.
Finely chop the red chilli and very finely slice or crush the garlic. Roughly chop the capers if they're large.
Slice the feta into pieces that will fit lengthways inside each pepper. Lay the feta in a single layer inside each pepper.
Distribute the chopped chilli, garlic and capers evenly over the feta inside each pepper. Tuck in the fresh basil leaves. Sprinkle over the dried oregano and a good twist of black pepper. Taste before adding salt — feta is already quite salty.
Drizzle a little olive oil over the filling in each pepper.
Place the stuffed peppers on a baking tray, drizzle lightly with olive oil over the outside of the peppers, and roast for 25-30 minutes until the peppers have softened and are beginning to colour at the edges but still hold their shape. The feta should be golden and slightly caramelised on top.
Remove from the oven and rest for 5 minutes before serving.
