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Full-fat dairy is limited on an anti-inflammatory diet because its saturated fat can be pro-inflammatory for some people, but the amount of ricotta cheese used here (~1 tbsp per serving) is likely fine. If you prefer to always avoid ricotta cheese, please tap it and change its rating to Red.
Preheat the oven to 425°F (220°C). Place the whole red bell peppers on a rimmed baking sheet and roast, turning once halfway through, for 25–30 minutes, until the skins are deeply charred and the peppers have collapsed. Transfer to a bowl, cover tightly with a plate or plastic wrap, and let steam for 10 minutes. Peel off the skins, remove the stems and seeds, and roughly chop the flesh.
Reduce the oven temperature to 375°F (190°C). In a 12-inch oven-safe skillet, heat 2 tbsp of the olive oil over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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