Herbed Ricotta with Roasted Peppers Recipe

Name: Herbed Ricotta with Roasted Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium red bell peppers; 3 medium yellow bell peppers; 1/2 cup extra-virgin olive oil; 6 tablespoons finely chopped flat-leaf parsley; 1 large garlic clove, minced; Salt and freshly ground pepper; 1 pound fresh ricotta; 1 tablespoon finely chopped mint leaves; 1 tablespoon finely chopped jalapeno; 1/2 teaspoon thyme leaves; Crusty bread, for serving

Servings: persons

3 medium red bell peppers
3 medium yellow bell peppers
1/2 cup extra-virgin olive oil
6 tablespoons finely chopped flat-leaf parsley
1 large garlic clove, minced
Salt and freshly ground pepper
1 pound fresh ricotta
1 tablespoon finely chopped mint leaves
1 tablespoon finely chopped jalapeno
1/2 teaspoon thyme leaves
Crusty bread, for serving

1
Preheat the oven to 425.
2
Set the peppers in a roasting pan and roast, turning occasionally, until blackened in spots and softened, about 30 minutes.
3
Transfer to a bowl, cover with plastic wrap and let stand for 30 minutes.
4
Peel, core and seed the peppers, then cut them into 1/2-inch wide strips.
5
In a bowl, toss the peppers with 1/4 cup of the olive oil, 3 tablespoons of the parsley and half of the garlic; season with salt and pepper.
6
In a medium bowl, whisk the ricotta until creamy.
7
Whisk in the remaining 1/4 cup of olive oil, 3 tablespoons of parsley and half of the garlic along with the mint, jalapeno and thyme; season with salt and pepper.
8
Mound the ricotta in the center of a plate.
9
Arrange the pepper strips around the ricotta, spoon the pepper juices on top and serve with crusty bread.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 medium red bell peppers, 3 medium yellow bell peppers, 1/2 cup extra-virgin olive oil, 6 tablespoons finely chopped flat-leaf parsley, and more.

Yes, Herbed Ricotta with Roasted Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herbed Ricotta with Roasted Peppers

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