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