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Grilled Ricotta-stuffed Peppers with Spiced Hazelnut Salsa

By OcadoLife
“Sweet, spicy, creamy, crunchy – this vibrant plateful is packed with interesting textures and flavours,” says chef and food writer Helen Graham, who created these Grilled Ricotta-stuffed Peppers with Spiced Hazelnut…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

15 total
  • 50ml olive oil, plus 1 tsp and 1 tbsp
  • 50g hazelnuts, toasted and roughly chopped
  • ½ tsp mild chilli powder
  • 1 tbsp sesame seeds, toasted
  • ½ tsp ground cinnamon
  • ½ tbsp soy sauce
  • 1 tbsp maple syrup
  • 4 romano peppers
  • 500g ricotta
  • 50g vegetarian hard cheese, grated
  • 3 garlic cloves, crushed or grated
  • 20g chives, finely chopped
  • 2 limes, zested
  • 1 L reduced-salt vegetable stock
  • 200g polenta

Method

6 steps

  1. Step 1

    Prepare the barbecue for direct cooking with the lit charcoal spread out evenly under the grill – you want a medium-high heat to cook the peppers.

  2. Step 2

    For the hazelnut salsa, heat the 50ml oil in a pan until smoking; remove from the heat and leave to cool for 5 mins. Put the hazelnuts, chilli powder, sesame seeds, cinnamon, soy sauce and maple syrup in a small heatproof bowl with a pinch of salt; pour over the oil and mix to combine. Set aside.

  3. Step 3

    Put the peppers on the hot grill and cook for 10-15 mins, turning occasionally, until the skins are blackened and blistered. Transfer to a bowl; cover tightly. Set aside for 10 mins – the steam will help loosen the skins. Meanwhile, add the ricotta, 30g grated cheese, garlic, chives, lime zest and 1 tsp olive oil to a bowl with a pinch of salt; stir to combine.

  4. Step 4

    To make the polenta, bring the veg stock to a boil in a medium pan. Gradually pour in the polenta, whisking constantly to avoid lumps. Reduce the heat and continue whisking for 2-3 mins, until the polenta thickens and starts pulling away slightly from the sides of the pan. Stir in the remaining 1 tbsp oil and 20g grated cheese; season to taste. Remove from the heat and keep covered while you stuff the peppers.

  5. Step 5

    When the peppers are cool enough to handle, peel off the charred skin with your fingers or a small knife, then split open and remove the seeds. Scoop the ricotta mixture into the peppers.

  6. Step 6

    To serve, spoon the polenta onto plates (if it has firmed up too much, stir in a dash more water), top with a stuffed pepper and a good drizzle of the hazelnut salsa.