Grilled Ricotta-stuffed Peppers with Spiced Hazelnut Salsa
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
4 servings
Calories~863 kcal
Protein~31 g
Carbs~58 g
Fat~56 g
Fiber~8 g
Sugar~11 g
Total recipe
Calories~3,450 kcal
Protein~125 g
Carbs~230 g
Fat~225 g
Fiber~30 g
Sugar~45 g
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.
