Roasted Red Peppers With Ricotta Recipe

Pesto-stuffed and slowly roasted red bell peppers paired with cherry tomatoes, kalamata olives, plenty of ricotta cheese, all finished with fresh basil and lemon zest, and seasoned to perfection with Weber Classic Grill Seasoning. Recipe by @livefirerepublic


  • 6 red bell peppers, halved, seeds and ribs removed
  • 2-3 garlic cloves, finely chopped
  • ⅓ cup chopped roasted walnuts
  • 2 cups basil leaves, plus additional for garnish
  • Juice of one small lemon, zest reserved for garnish
  • 1 cup olive oil
  • ½ cup grated parmesan
  • 1 pint cherry tomatoes, halved
  • 1/2 cup pitted kalamata olives
  • 1 cup fresh ricotta
  • Kosher salt, freshly ground pepper
  • Weber Classic Grill seasoning


  1. Preheat grill for indirect cooking to 375°F.
  2. Place bell peppers, skin side down, splash with olive oil and top with anchovies, garlic olives and tomatoes. Tear ¼ cup basil leaves over top, season with Weber Classic Grill Seasoning.
  3. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35–45 minutes.
  4. Meanwhile, blend remaining basil and remaining oil in a blender until smooth; season to taste with kosher salt and black pepper. Arrange bell peppers on a platter. Top with ricotta, and basil chiffonade, then drizzle with basil oil and season with sea salt and black pepper.