Roasted peppers that are stuffed with ricotta and gruyere and all the spices for a comforting dish.
Ingredients
4 bell peppers, sliced in half, seeds removed
3 tbsp olive oil
1 tbsp coarse ground black pepper
1 tsp paprika
1 tsp cumin
1 tsp garlic powder
8 oz full fat ricotta cheese
8 oz shredded gruyere cheese
2 tbsp fresh basil, chopped
1 tsp red pepper flakes
Finishing Salt to taste
Instructions
Preheat your oven to 425 degrees.
Next line a rimmed baking sheet with foil.
Add your sliced peppers to sheet, cut side facing up.
Drizzle with 2 tbsp olive oil, and sprinkle in paprika, cumin, garlic powder and black pepper even over peppers.
Place in oven and roast for 25-30 minutes.
Remove peppers from oven and divide ricotta evenly into peppers. Follow with gruyere cheese and fresh basil and drizzle with the remaining 1 tbsp olive oil and sprinkle red pepper flakes
Place back into oven for 5-10 minutes until gruyere cheese is melted.
Remove from oven and sprinkle with finishing salt (maldon salt) all over tops.