Grilled Red Peppers with Ricotta and Basil

IMG_2796Yummy! I think the ricotta makes this feel like it’s far more decadent and naughty then it really is. I love the warm liquidy taste of the peppers and tomatoes. Super delicious.

The red peppers are rich in vitamin C, betacryptoxanthin and betacarotene, which are all antioxidants that help protect the body from heart disease and cancer. Ricotta cheese provides protein and calcium. This recipe is wheat free, gluten free and sugar free and is suitable for vegetarians. This recipe is from Carol Vorderman’s “Detox Recipes

Serves 4

  • 4 large red peppers
  • 175g ricotta cheese
  • Low sodium salt
  • Freshly ground black pepper
  • Small handful fresh basil leaves, chopped
  • 1-2 tablespoons extra virgin olive oil

Tomato Sauce:

  • 1 tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 450g tomatoes, skinned, deseeded and chopped or 400g tinned chopped tomatoes
  • Low sodium salt
  • Freshly ground black pepper

Preheat the grill

Brush the peppers with a little of the olive oil, put them in a shallow tin, put under the grill, turning frequently until blistered and blackened all over. Put in a bowl, cover with cling film and leave to cool. Remove the skin, cut each pepper into quarters lengthways, removing the seeds.

Heat the oven to 200 C.

Season the ricotta with low sodium salt and pepper and mix in the basil. Take a heaped teaspoon of the mixture and put in the narrow end of each pepper. Roll up and put in an ovenproof dish.

Brush each pepper with olive oil and put the dish in the oven for 10 minutes.

Meanwhile make the tomato sauce. Heat the olive oil in a heavy based frying pan. Add the onion and garlic and cook over a low heat for 5 minutes until soft and transparent. Add the chopped tomatoes. Bring to the boil, reduce the heat and simmer for 10 minutes, stirring occasionally. Season with a little salt and black pepper. Serve the grilled peppers.

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