Bell pepper rolls are a fresh, tasty, appetizing, and delicious recipe.

Peppers are a seasonal vegetable but are available all year round. Yellow, red, green, in various shapes, they are perfect for creating many recipes both summer and winter, and thanks to their colors, they bring joy to the table.

Consumed raw, they provide a high concentration of vitamin C, four times that of oranges, and are rich in carotene, which is beneficial for the skin.

Bell pepper rolls are ideal as an appetizer or as a side dish. They are served cold as the filling is raw, making them perfect for hot summer days.

For this recipe, I recommend buying medium-sized peppers. To check the freshness of the vegetable, just press them lightly; if they are nice and firm, they are fresh; if they are soft, they are old.

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Difficulty: Easy
Cost: Economical
Rest time: 20 Minutes
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

2 yellow bell peppers
2 red bell peppers
1 1/3 cups robiola cheese
12 pickled capers
4 anchovies in oil
1/3 cup cashews
to taste marjoram
to taste extra virgin olive oil

Tools

1 Baking dish
1 Chopper
1 Cutting board
1 Bowl
1 Fork
Paper towels
Parchment paper
1 Colander

Steps for Preparing the Bell Pepper Rolls

To prepare the delicious bell pepper rolls, start by thoroughly washing the peppers under running water.

Then dry them with some paper towels and place them whole in a baking dish lined with parchment paper and bake at 355°F for about 40-45 minutes, until cooked.
Meanwhile, let’s prepare our filling. Using a chopper, chop the anchovies, cashews, and capers, then mix them in a bowl with the robiola cheese. Stir well with a fork until you get a homogeneous mixture. Do not add salt as the anchovies are already salty.
After cooking the peppers, let them cool for about twenty minutes.
Then gently remove all the skin (it will come off very easily), cut them in half, remove the seeds, and drain any cooking water by placing them in a colander. Then divide them into 4 vertically, using a knife or directly with your hands, as once cooked, they are very soft and easy to divide.
Lay them out on a cutting board and place the filling in the center with the help of a fork. Then roll each slice with your hands to make a roll.
Place them on a serving plate, sprinkle with marjoram, drizzle with extra virgin olive oil, and serve… enjoy!