Roasted mini peppers stuffed with lemon ricotta, toasted almond and crispy basil

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper.

2. 2

   Place the mini sweet peppers in a bowl with 15 ml (1 tbsp) olive oil and 1 g salt. Toss well to coat.

3. 3

   Arrange the mini sweet peppers cut side up on the tray and roast for 12 minutes at 220 °C / 425 °F, until tender but still holding their shape.

4. 4

   While they roast, toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until golden. Remove immediately so they do not burn.

5. 5

   In the same skillet, add the remaining 7 ml olive oil (1/2 tbsp) and fry the basil leaves for 20 to 30 seconds until crisp. Transfer carefully to a plate.

6. 6

   In a bowl, mix the ricotta with the lemon zest, 15 ml (1 tbsp) lemon juice, garlic, remaining salt, black pepper, and red pepper flakes if using. Beat until smooth and creamy.

7. 7

   Remove the mini sweet peppers from the oven and let them cool for 5 minutes so they can be handled without tearing.

8. 8

   Fill each roasted mini pepper half with a generous spoonful of the lemon ricotta cream.

9. 9

   Finish with the toasted almonds, crumbled crispy basil, and a thin drizzle of honey over each piece.

10. 10

    Serve warm or at room temperature.