Turn on oven grill to high.

Cut the edges off the capsicum and place on a lined baking tray skin up, as close to the grill as possible.

Grill for approximately 10 minutes, or until the skin begins to blacken all over. Remove and cool. Turn grill to oven and preheat to 180 degrees celsius.

Peel and discard the skin from the capsicum.

Finely slice the capsicum and place in a bowl along with the ricotta, onion, garlic and spinach. Season with salt and pepper and mix well. Set aside.

Slice the pork fillet lengthways, but not cutting the whole way through. Place under a sheet of baking paper and bash lightly with a meat mallet/tenderiser to flatten.

Place the ricotta mixture across the pork and roll up, securing with tooth picks. Sprinkle with half of the herbs and place the butter on top.

Place all vegetables on a baking tray, drizzle with oil and sprinkle with the rest of the lightly dried herbs.

Bake the vegetables for 50 minutes, adding the pork to the oven for the last 30 minutes.