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Grilled Ricotta-stuffed Peppers with Spiced Hazelnut Salsa

Grilled Ricotta-stuffed Peppers with Spiced Hazelnut Salsa

By OcadoLifePublished on 18 July 2025“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 Salsa. “Flash the stuffed peppers under the grill just before serving, if you’d like to warm them up. And for an alternative to polenta, try the peppers on a bed of rice or enjoy with some crusty bread.” Check out Helen’s Charred Cauliflower with Sumac Butter and Harissa Slaw for another delicious veggie barbecue dish – find the recipe online.
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Time and servings

40 minsTotal time
4Servings
20 minsPrep time
20 minsCooking time

Ingredients

  • 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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.