This can be served as a main meal or side dish.

Serves 4

Ingredients

Rapeseed oil for griddling

6 long thin pimentos Peppers halved lengthways and seeds removed.

175g ricotta cheese or dairy free spread of avoiding dairy.

Juice of 1/2 lemon

Small bunch of fresh tyme

Few fresh basil leaves

Salt and ground black pepper

Method

Heat a griddle pan and brush with a small amount of oil.

Griddle the Peppers on both sides until lightly charred.

Mix together the ricotta, thyme, lemon juice and seasoning.

Spread the mixture into the Peppers while they are still warm. Sprinkle with a few basil leaves and serve.

Karen 😀