stuffed roasted peppers ~

I made this lovely dish for my Mom during one of our family’s celebrations. It’s not only tasty, colorful and a perfect addition to any party. Roast the peppers with anchovies, Sous Salt Sun Dried Tomato and olive oil.  Fresh ricotta is ideal but a good quality ricotta works as well.

 ingredients ~

  • 4 bell peppers – I used a variety of colors -halved, seeds and ribs removed
  • 6 oil-packed anchovy fillets, finely chopped
  • 4 garlic cloves, thinly sliced
  • 1 cup basil leaves, divided
  • 1 T Sun Dried Tomato or Fennel & Shallot Sous Salt & freshly ground pepper
  • 2 tablespoons plus ⅓ cup olive oil
  • 1 pint cherry tomatoes, halved, I used an heirloom assortment
  • ⅓ cup fresh ricotta
  • ¼ cup pitted olives, I used green and kalamata

Preheat oven to 375°. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear ¼ cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35–45 minutes. Let cool.

  • Meanwhile, blend remaining ¾ cup basil and remaining ⅓ cup oil in a blender until smooth; season basil oil with kosher salt and black pepper.

  • Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.

Original Recipe by Skye Gyngell
2018-02-26T11:24:51+00:00