Roasted Peppers With Lemon Ricotta
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 6bell peppers, red or yellow
- 2 to 3tablespoons olive oil
- 1½cups ricotta
- 1lemon
- 1tablespoon chopped preserved lemon rind (optional)
- Fine sea salt
- Freshly ground pepper
- Sherry or balsamic vinegar, for serving
- Minced chives or basil, for serving
Nutritional analysis per serving (6 servings)
181 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 6 grams protein; 473 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Center a rack in the oven, and heat it to 425 degrees. Line a baking sheet with foil. Rinse the peppers, pat them dry and place them on the pan. Roast the peppers, turning every 10 minutes, until their skins are black and blistered, 40 minutes, more or less. Transfer the peppers to a heatproof bowl, cover and, when they’re cool enough to handle, peel off the skins. Remove the caps, cut each pepper in quarters or halves and remove and discard the seeds. Lightly brush the peppers with oil; use now, or cover closely and refrigerate for up to 1 day.
- Step 2
Scrape the ricotta into a bowl, and mix with a spatula to smoothen. Grate the lemon zest over the ricotta, squeeze in about 1 tablespoon of the juice and add the preserved lemon rind, if you’re using it. Pour in a few teaspoons of olive oil, and season to taste with salt and pepper. Use now, or cover and refrigerate for up to 1 day.
- Step 3
To serve, spoon or spread the lemon ricotta on a platter or individual plates, and drizzle with olive oil. Top with peppers, and brush or drizzle with olive oil and either sherry or balsamic vinegar. Finish with a sprinkling of chives or basil.
Private Notes
Comments
I find roasting bell peppers so much easier to do on a heated cast iron grill on a gas stove. No oil, just place the washed peppers on top, turn every now and then as the sides get blackened, then place them in a covered bowl for about half an hour. Then slip off the blackened skins under running water. With scissors the peppers can then be snipped into the desired size.
Is this an appetizer or a side dish or a replacement for a salad?
It's worth the extra fuss to take the burnt skins off using only your fingers, without the water That's because the running water may be quicker but it also washes off all the last blackened bits which have all the flavor.
I stumbled upon this while looking for a good lemon ricotta recipe. This is the absolute best I've tried and will use it all savory dishes that call for LR. Now I'll have to try the peppers here as well! Also looking at Francis Lam's melted red peppers on this site with this lemon ricotta.
I cheated a bit and used bottled píquillo peppers. Scrumptious.
I first made the ricotta myself, so easy. I only used the lemon ricotta portion of this recipe. I made melted peppers instead. Will make again and again.