Best 3 Charred Peppers With Lemon Ricotta And Cucumbers Recipes

Welcome to a flavor-packed journey with our delectable Charred Peppers with Lemon Ricotta and Cucumbers! This symphony of textures and tastes will awaken your senses and leave you craving more. Imagine tender bell peppers, kissed by fire, revealing a smoky, charred exterior that gives way to a succulent, juicy interior. Perfectly complemented by a vibrant lemon ricotta, infused with fresh herbs and zesty citrus, this creamy spread adds a refreshing touch to the smoky peppers. Crisp cucumbers, with their cool, refreshing crunch, balance the richness of the ricotta, while a sprinkle of toasted walnuts adds a nutty texture and depth of flavor. Drizzled with a tangy balsamic glaze, this dish is an explosion of flavors and textures that will tantalize your taste buds. So, grab your apron and embark on this culinary adventure, where charred peppers, tangy lemon ricotta, and crisp cucumbers unite in perfect harmony!

Let's cook with our recipes!

CHARRED LEMON RICOTTA DIP WITH DIPPERS

Charred Lemon Ricotta Dip with Dippers image

Provided by Trisha Yearwood

Categories appetizer

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil, plus more for drizzling
2 lemons, halved
3/4 cup ricotta
2 tablespoons mayonnaise
1 clove garlic, finely grated
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh mint
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
Paprika, for dusting
Assorted raw vegetables such as cucumbers, bell peppers, carrots, celery and radishes, for dipping

Steps:

Heat the oil in a small skillet over medium-high heat. Place the lemons in the skillet cut side down and cook without moving until golden brown, about 3 minutes. Squeeze the juice of 2 of the halves into a medium mixing bowl. Add the ricotta, mayonnaise, garlic, chives, mint, Worcestershire and cayenne and stir to combine. Season with salt and pepper to taste. Transfer the mixture to a small serving bowl and drizzle with olive oil then dust with paprika. Serve with the remaining charred lemon on the side and the vegetables for dipping.

CHARRED PEPPERS

Charred Peppers image

Provided by Mark Bittman

Categories side dish

Time 1h

Yield About 6 servings

Number Of Ingredients 3

Ingredients

12 or more long peppers, red, green or both
2 or so tablespoons olive oil
salt, lemon juice, capers or anchovies (optional)

Steps:

Build a hot fire. Wood is ideal, charcoal a good second. The rack shouldn't be more than 3 to 4 inches from the fire, and you can start the peppers just as the flames begin to die down; there will be no flare-up.
Put the peppers on the grill without crowding too much. As they blacken, turn them so they char on all or at least most surfaces. As they finish, transfer to a bowl, where you can pile them up. (There is no need to put them in a paper bag, as you may have read.)
Let cool. Peel and seed, using as little water as you can to rinse remaining seeds and skin from the peppers. But don't be too compulsive: a few seeds and bits of skin are fine. Also, the closer to whole the peppers remain, the more attractive they are.
Serve, dressed with olive oil, and salt if desired. Lemon juice won't hurt; neither will capers or anchovies. These will keep, refrigerated, for at least a week.

ROASTED PEPPERS WITH LEMON RICOTTA

Roasted Peppers With Lemon Ricotta image

Roasted peppers are culinary chameleons - they have their own distinctive flavor, yet they mix easily with so many ingredients. In this recipe, the peppers are slicked with olive oil and vinegar (use either sherry or balsamic) and served with ricotta that's enlivened with lemon zest and juice. If you've got it, add also the finely chopped rind of a salt-preserved lemon to the ricotta. Because the peppers can be made ahead and the ricotta is better chilled, this is a great recipe for a dinner party - it takes just a few minutes to assemble the dish at serving time and it looks good whether you arrange it on a platter or take the time to make individual plates.

Provided by Dorie Greenspan

Categories vegetables, appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 9

Ingredients

6 bell peppers, red or yellow
2 to 3 tablespoons olive oil
1 1/2 cups ricotta
1 lemon
1 tablespoon chopped preserved lemon rind (optional)
Fine sea salt
Freshly ground pepper
Sherry or balsamic vinegar, for serving
Minced chives or basil, for serving

Steps:

Center a rack in the oven, and heat it to 425 degrees. Line a baking sheet with foil. Rinse the peppers, pat them dry and place them on the pan. Roast the peppers, turning every 10 minutes, until their skins are black and blistered, 40 minutes, more or less. Transfer the peppers to a heatproof bowl, cover and, when they're cool enough to handle, peel off the skins. Remove the caps, cut each pepper in quarters or halves and remove and discard the seeds. Lightly brush the peppers with oil; use now, or cover closely and refrigerate for up to 1 day.
Scrape the ricotta into a bowl, and mix with a spatula to smoothen. Grate the lemon zest over the ricotta, squeeze in about 1 tablespoon of the juice and add the preserved lemon rind, if you're using it. Pour in a few teaspoons of olive oil, and season to taste with salt and pepper. Use now, or cover and refrigerate for up to 1 day.
To serve, spoon or spread the lemon ricotta on a platter or individual plates, and drizzle with olive oil. Top with peppers, and brush or drizzle with olive oil and either sherry or balsamic vinegar. Finish with a sprinkling of chives or basil.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 458 milligrams, Sugar 5 grams

Tips:

Choose the right peppers: Look for ripe, firm, and brightly colored peppers. Avoid any peppers that are bruised or have soft spots.
Char the peppers evenly: To get the best flavor and texture, char the peppers over medium-high heat until they are blackened and blistered all over. Be sure to turn the peppers frequently so that they char evenly.
Let the peppers cool: Once the peppers are charred, transfer them to a bowl and cover them with plastic wrap. Let the peppers cool for at least 15 minutes, or until they are cool enough to handle.
Remove the pepper skins: Once the peppers are cool, peel off the charred skin. The skin should come off easily, but if it doesn't, you can use a paring knife to help you.
Make the lemon ricotta: In a medium bowl, combine the ricotta cheese, lemon zest, lemon juice, olive oil, salt, and pepper. Stir until well combined.
Assemble the salad: Slice the charred peppers into strips. In a large bowl, combine the pepper strips, cucumber slices, red onion slices, and mint leaves. Drizzle with the lemon ricotta dressing and toss to coat.

Conclusion:

This charred peppers with lemon ricotta and cucumbers salad is a delicious and refreshing summer dish. The charred peppers add a smoky flavor, while the lemon ricotta dressing is tangy and creamy. The cucumbers and red onions add a bit of crunch, and the mint leaves add a refreshing touch. This salad is perfect for a light lunch or dinner, and it can also be served as a side dish.