Roasted Pepper with Ricotta, Cherry Tomatoes, and Olives

Roasted Pepper with Ricotta, Cherry Tomatoes, and Olives

Roasted Pepper with Ricotta, Cherry Tomatoes, and Olives

2 Bell Peppers
1 large clove Garlic, sliced
Olive Oil
Salt
Pepper

12 Cherry Tomatoes
Homemade or store-bought Olive Tapenade


1/3 cup chopped Basil or Parsley, plus more to garnish
1 cup Ricotta
1 Lemon, zested
Salt
Pepper

 

Preheat the oven to 375 degrees Fahrenheit.

Wash and halve the peppers, cleaning out the seeds. Place the peppers on a baking sheet, cut-side up, and drizzle with olive oil. Distribute the slices of garlic between the pepper halves and season the inside of the pepper.

Wash and dry the cherry tomatoes, and place onto a piece of tin foil. Fold the tin in half and roll the edges to seal. 

Roast in the oven for approximately 30 minutes, until the peppers have begun to blister but still hold their shape. Halfway through cooking the peppers, add the tomatoes to the oven to steam. 

Mix the chopped basil or parsley, lemon zest, and ricotta cheese in a bowl. Season to taste with salt and pepper and set aside. 

To assemble: Fill each of the peppers with a quarter of the ricotta mix. Press the cherry tomatoes into the ricotta, dot with olive tapenade, and garnish with reserved basil or parsley.

Serve warm or at room temperature. Serves 4.