Charred Anaheims with Herbed Ricotta | PC.ca

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NewCharred Anaheims with Herbed Ricotta

A turquoise platter with ricotta, grilled green peppers, red onion, fennel and fresh herbs.

PC Anaheim Hot Peppers

New

Charred Anaheims with Herbed Ricotta

Consider this messy convergence of creamy, spicy, tangy and smoky flavours your new summer salad. “...

Consider this messy convergence of creamy, spicy, tangy and smoky flavours your new summer salad. “It’s full of herbs and spice and zest,” says PC® Chef Carrie Rau. “It’s great on its own, and even better with grilled sausages or your favourite plant-based protein.”

  • Level: Easy
  • Preparation: 15 mins
  • Ready in: 30 mins
  • Serves: 4
  • Dish Type: Canadian, American, Vegetarian
  • Season: Spring, Summer, Fall
  • Course: Appetizer, Dinner, Lunch
  • Main Ingredient: PC® Anaheim Hot Peppers
  • Amount Per Serving

  • Serving Size

    1/4 of the recipe

  • Sodium

    370

  • Sugars

    11

  • Protein

    8

  • Calories

    210

  • Total Fat

    12

  • Dietary Fibre

    5

NewCharred Anaheims with Herbed Ricotta

A turquoise platter with ricotta, grilled green peppers, red onion, fennel and fresh herbs.

PC Anaheim Hot Peppers

  • Amount Per Serving

  • Serving Size

    1/4 of the recipe

  • Sodium

    370

  • Sugars

    11

  • Protein

    8

  • Calories

    210

  • Total Fat

    12

  • Dietary Fibre

    5

How to make

Ingredients

  • 1 pkg (170 g)PC® Anaheim Hot Peppers
  • 2fennel bulbs or red onions (or 1 of each)
  • 1/4 tsp (1 mL) + pinch (0.5 mL)olive oil, plus more for drizzling
  • 1 cup (250 mL)smooth ricotta cheese
  • 2 tsp (10 mL)grated lemon zest, plus fresh lemon juice, to taste, divided
  • 3 tbsp (45 mL)chopped fresh basil, chives and/or parsley, divided

How to make

  • Step 1Preheat barbecue to medium. Oil grill.
  • Step 2Halve Anaheim peppers lengthwise; trim stems and scrape out seeds. (Tip: Use gloves and avoid touching your face when handling hot peppers.) If using fennel, trim stalks and fronds (if attached); halve bulbs lengthwise, then cut each half into 6 wedges (do not trim away core; this will hold the wedges together when grilling). If using red onions, trim stem end and remove skin, leaving root end intact; halve onions lengthwise, then cut each half into 6 wedges.
  • Step 3Toss together Anaheim peppers, fennel and/or red onion, oil and 1/4 tsp (1 mL) each salt and black pepper in large bowl. Grill, lid down, turning occasionally, until softened and charred, 12 to 15 minutes.
  • Try this: For a vegan option, remove the ricotta and top the grilled vegetables with generous spoonfuls of pico de gallo and sprigs of fresh cilantro.

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