Do you have some cream cheese to use up or leftover pesto from yesterday’s lunch, or even both like me? Here’s how to make a delicious appetizer using ingredients we all have in our pantry or fridge! You only need a few simple steps and no hassle, just the initial oven preheating to cook the peppers, unless you’ve planned ahead like I did and already have them stored in the fridge ready to use! I usually keep some cooked and cleaned vegetables in the fridge because I like to be organized, and it has always worked for me! So when I got home late yesterday after running errands, I put on my apron, and everything was ready in half an hour! Amazing! I’m not even going to tell you how delicious these rolls are! Make them before the season ends! They’re also great as a vegetarian main course, but they work best as tasty finger food appetizers to start a casual lunch or dinner with friends! And in summer, when it’s hot, served cold, they’ll be much appreciated!
All “vegetarian” recipes are free from meat and/or fish… (N.B. other animal protein-based foods like eggs and cheese may be used).
If you love this vegetable as much as I do and prepare it in countless ways, here are some ideas for inspiration:
- Difficulty: Very Easy
- Cost: Medium
- Portions: Approx. 12 rolls
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
⚠ THIS RECIPE INCLUDES ONE OR MORE AFFILIATE LINKS. The products I recommend are the ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 3 peppers (medium-large, already cooked)
- 3.5 oz cream cheese
- 2.8 oz basil pesto
- 1.1 oz pine nuts
- 0.7 oz salted capers
- A few leaves mint
- 1 bunch chopped parsley
- 2 sprays extra virgin olive oil
Tools
- 1 Cutting Board
- 1 Bowl
- 1 Spoon
- 1 Food Wrap
- 1 Tray
- 1 Knife
Preparation
Once cooked and rested inside a paper bag, the thin skin of the peppers they are covered with will come off very easily with your hands.
Cut them lengthwise and remove their stem.
Gently remove the internal seeds and cut each into 4 slices.
In the meantime, in a bowl, mix the pesto with the cream cheese until the two creams have blended homogeneously.
On a cutting board, lay out one pepper slice at a time and spread a not too thick layer of pesto and cheese on top. Garnish with mint, chopped parsley, 2 capers, and 2-3 pine nuts* per slice.
Gently roll up the pepper slices with both hands, trying to avoid the filling from spilling out.
Complete the process and seal without using toothpicks, simply by pressing firmly the final part of the roll.
Arrange them in a row on a tray and refrigerate for at least half an hour covered with food wrap in contact.
Serve them as is or skewered with a toothpick for easier handling and consumption, especially if you serve them at a buffet.
And voilà…the cold pepper rolls are ready to be enjoyed!
Bon Appétit from La Cucina di Fefè
Storage
👉The cold pepper rolls with filling can be stored in the fridge, always well covered with food wrap, for 3-4 days.
Tips, Notes, Variations, and Suggestions
🟣Variations for the filling of this preparation are numerous, including the choice of basil pesto which can undoubtedly be replaced, for example, with some good arugula pesto or green bean pesto, etc.; the same goes for the pine nuts which I often replaced with a handful of chopped Sicilian pistachios and fresh thyme among the aromatic herbs instead of others or in addition. Truly a great alternative! 
🟣For an even more indulgent version, but it will no longer be vegetarian, you can add half an oil-packed anchovy per roll, strictly without salting anything, or you can create alternatives based on your guests and their dietary needs.
