Roasted Pepper Cups with Cherry Tomatoes, Olives, and Ricotta
Roasted Pepper Cups with Cherry Tomatoes, Olives, and Ricotta is one of those dishes that looks sophisticated but is simple to make. After roasting the peppers and blending the herb oil, it’s all about assembly…randomly placing the cherry tomatoes, olives, and ricotta in each roasted pepper half. And since this dish is meant to be served at room temperature, you can roast the peppers ahead of time. Best of all the final presentation looks like a beautiful work of art. The palette is comprised of bright reds, greens, yellows, oranges, and whites and when combined it looks like a masterpiece and tastes like one too!
Jump to RecipePepper Cup Prep
Rinse and dry peppers. Then cut each pepper in half vertically and remove stem and seeds. Trim the white pith as much as possible. Place peppers skin side down in a shallow baking dish or lined baking sheet and top with anchovies and garlic. Tear herb leaves over top, season with kosher salt and black pepper, and drizzle with olive oil.
Roasting Pepper Halves
Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35–45 minutes. Let cool.
Meanwhile, blend remaining herbs and oil in a blender until smooth; season herb oil with kosher salt and black pepper.
Assembly of Roasted Pepper Cups
Cut olives and cherry tomatoes in half. Have the herb oil and ricotta ready to go. All that’s left is to assemble the dish. Transfer peppers to a platter. Assemble by placing ricotta, tomatoes, and olives randomly in and around the peppers. Drizzle with herb oil and season with salt and pepper.
Roasted Pepper Cups with Cherry Tomatoes, Olives, and Ricotta
Beautiful, isn’t it? Enjoy!
Roasted Pepper Cups with Cherry Tomatoes, Olives & Ricotta
Ingredients
- 2 bell peppers (any color) halved vertically, seeds and pith removed
- 3 oil-packed anchovy fillets finely chopped
- 2 garlic cloves thinly sliced
- 3/4 cup cilantro, basil, or mint leaves divided (use your favorite herb)
- 1/4 teaspoon Kosher Salt
- 1/8 teaspoon freshly ground Pepper
- 1/4 cup olive oil divided
- 1/2 pint cherry tomatoes (red or multi-colored) halved (approx. 6-8 tomatoes)
- 3 tablespoons fresh Ricotta (feta or goat cheese can also be used)
- ¼ cup pitted Kalamata Olives (or your favorite olives) halved
- kosher salt and freshly ground Black Pepper to taste for final seasoning
Instructions
- Preheat oven to 375° on the Roast setting, if you don't have a Roast setting use Bake.
- Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic.
- Tear ¼ cup of herb leaves over top, season with a pinch of kosher salt and black pepper, and drizzle with 1 tablespoon oil.
- Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35–45 minutes. Let cool.
- Meanwhile, blend remaining 1/2 cup fresh herbs (cilantro, basil, or mint) and remaining 3 tablespoons oil in a blender until smooth; season herb oil with a pinch of kosher salt and freshly ground black pepper.
- Arrange bell peppers on a platter. Top each pepper with a few tomatoes and olives, a spoonful of ricotta, and then drizzle with herb oil and season with salt and black pepper.
Notes
Recipe by Bon Appetit and slightly modified by me.
If you like this recipe, you may also like these GFchow recipes. Eggplant with Honey, Crispy Garlic, and Ricotta, Homemade Roasted Peppers and Fresh Mozzarella with Roasted Peppers and Olives.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
This looks so great!! Can’t wait to try it out this week
I appreciate the kind words! Lmk how it goes!!