Roasted Red Peppers with Ricotta and Basil Pesto
Yields
4 ServingsPrep Time
15 minutesCook Time
45 minutesTotal Time
1 hour
Ingredients
- Peppers and Filling
- 4 large red bell peppers, halved, seeds and ribs removed
- 8 anchovy fillets (1 per pepper half)
- ½ pint cherry tomatoes, halved
- ¼ cup pitted kalamata olives
- 2 garlic cloves, finely chopped
- 1 cup fresh ricotta cheese
- 1 tbsp olive oil
- 1 tsp Weber® Savory BBQ Rub
- Basil Pesto
- 1 ½ cups fresh basil leaves
- ⅓ cup roasted walnuts, chopped
- ½ cup grated Parmesan cheese
- ½ cup olive oil
- 1 tsp Weber® Savory BBQ Rub
- Garnish
- 1 tbsp lemon zest
- Additional basil leaves, chiffonade
Tender roasted red peppers are filled with cherry tomatoes, kalamata olives, and anchovies, then topped with creamy ricotta and vibrant basil pesto. Seasoned with Weber® Savory BBQ Rub, this Mediterranean-inspired dish is flavorful, simple, and sure to impress. Recipe by @livefirerepublic
Directions
- Preheat Grill: Preheat grill to 375°F for indirect cooking.
- Prepare Peppers: Place red bell pepper halves on a baking tray, skin side down. Drizzle with olive oil and fill each with anchovy fillets, cherry tomatoes, olives, and garlic. Sprinkle evenly with Weber® Savory BBQ Rub.
- Roast Peppers: Place peppers on the grill over indirect heat. Cook for 35–45 minutes, or until tender with slightly charred edges.
- Make Basil Pesto: Blend basil leaves, walnuts, Parmesan, olive oil, and Weber® Savory BBQ Rub in a blender until smooth.
- Assemble and Serve: Arrange roasted peppers on a platter. Top with ricotta, drizzle with basil pesto, and garnish with lemon zest and fresh basil. Serve warm or at room temperature.
Tips & Tricks
- For extra depth of flavor, lightly char the peppers directly on the grill grates before stuffing them. This adds a smoky note that pairs beautifully with the pesto and ricotta.
