Charred Peppers With Lemon Ricotta and Cucumbers

The smoky charred peppers play properly with the cool cucumbers and lemony ricotta. In the event you can’t discover Italian frying peppers or simply aren’t feeling them, grilled eggplant or zucchini would additionally work properly right here.


8 servings


cup walnuts


Tbsp. extra-virgin olive oil, divided, plus extra for drizzling


candy Italian frying peppers or Anaheim chiles

cups whole-milk ricotta




medium Persian cucumbers (about 1 lb.), sliced on a deep diagonal


cup mint leaves, torn if massive


Step 1

Place a rack in higher third of oven; preheat to 350°. Unfold out walnuts on a rimmed baking sheet and toast, tossing midway by, till golden brown, 8–10 minutes. Let cool, then crush into massive items with a flat-bottomed measuring cup or glass.

Step 2

In the meantime, warmth 2 Tbsp. oil in a big skillet, ideally forged iron, over medium-high. Cook dinner peppers, shaking pan and turning peppers sometimes, till skins are flippantly charred and flesh is tender, 6–8 minutes. Switch peppers to a slicing board and let cool barely. If peppers are massive, minimize in half lengthwise.

Step 3

Mix ricotta and a couple of Tbsp. oil in a small bowl; finely grate zest from lemon over and blend properly. Season lemon ricotta with salt. Set lemon apart.

Step 4

Mix peppers, cucumbers, mint, and half of walnuts in a big bowl. Lower reserved lemon in half and squeeze juice into bowl. Drizzle in 2 Tbsp. oil, season with salt, and toss to coat.

Step 5

Switch pepper combination to a platter together with any juices within the backside of bowl. Dollop lemon ricotta over and high with remaining walnuts. Drizzle with extra oil and season with black pepper.