Charred Peppers With Lemon Ricotta and Cucumbers
Charred Peppers With Lemon Ricotta and Cucumbers is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place a rack in upper third of oven; preheat to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace a rack in upper third of oven; preheat to 350°F.
Spread out walnuts on a rimmed baking sheet and toast, tossing halfway through, until golden brown, 8–10 minutes.
Let cool, then crush into large pieces with a flat-bottomed measuring cup or glass.
Meanwhile, heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high.
Cook peppers, shaking pan and turning peppers occasionally, until skins are lightly charred and flesh is tender, 6–8 minutes.
Transfer peppers to a cutting board and let cool slightly.
If peppers are large, cut in half lengthwise.
Combine ricotta and 2 Tbsp. oil in a small bowl; finely grate zest from lemon over and mix well.
Season lemon ricotta with salt.
Set lemon aside.
Combine peppers, cucumbers, mint, and half of walnuts in a large bowl.
Cut reserved lemon in half and squeeze juice into bowl.
Drizzle in 2 Tbsp. oil, season with salt, and toss to coat.
Transfer pepper mixture to a platter along with any juices in the bottom of bowl.
Dollop lemon ricotta over and top with remaining walnuts.
Drizzle with more oil and season with black pepper.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.