Stuffed Pepper Rolls, a simple and tasty recipe, perfect for an outdoor Sunday lunch or a friendly dinner with friends.
Great as an appetizer, stuffed pepper rolls also work well as a light and tasty second course or to be presented at a buffet or aperitif.
The classic filling with tuna is a staple, but you can vary the stuffing according to your tastes and the availability of ingredients, creating a different and interesting dish each time.
If you’re looking for a simple recipe with guaranteed success, stuffed pepper rolls are the perfect choice! Their delicious flavor will win over everyone!
They are easy to make and so good that not a single one will be left over.
Let’s find out together how to make the recipe for Crispy Sausage Bites in a Pan. Prepare the ingredients and let’s get started.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’m looking forward to it.
Gabriella
Other tasty recipes with peppers to try:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 red bell pepper (medium-small)
- 1 yellow bell pepper (medium-small)
- 7 oz canned tuna
- 1 tsp capers
- 4 anchovies in oil
- 2 sprigs parsley (fresh)
- 1 tbsp mayonnaise (or 2)
Tools
- 1 Blender
- 1 Baking tray
- 1 Piping bag
Steps
First, wash the peppers, dry them, and place them on a baking tray lined with parchment paper. Bake them in a preheated oven at 392°F for about 20-30 minutes, or until the skin becomes slightly charred and the peppers are soft.
Once cooked, place them in a paper bag or a container with a lid and let them cool for about 10 minutes: this step will make it easier to remove the roasted skin. Remove the skin, stem, and inner seeds. Cut the cleaned and dry peppers into strips about 1 inch wide.
Put the drained tuna, capers, anchovies, chopped parsley, and mayonnaise in a blender, blending everything until you get a smooth mixture.
Place the pepper strips on a plate (or a cutting board) and distribute the tuna filling with a teaspoon (or a piping bag). Roll the strip onto itself to form a roll. Repeat the operation with the remaining pepper strips and filling.
Place the rolls on a serving plate. You can season them with a drizzle of extra virgin olive oil and a sprinkle of fresh chopped parsley. Serve the tuna-stuffed pepper rolls at room temperature or slightly chilled.
Here are the rolls ready. Enjoy your meal!
Until the next recipe
Storage
Storage
Tips and Suggestions
– For a more intense flavor, you can add chopped Taggiasca olives or diced sun-dried tomatoes in oil to the filling.
– The rolls can be prepared in advance and stored in the refrigerator for a couple of hours before serving.
– Accompanied by a fresh mixed salad or baked potatoes, they become a complete and tasty meal, especially during the hot season.
– Cut into smaller bites, they are perfect as colorful and tasty finger food, ideal for enriching a buffet or an aperitif among friends.
– For a vegetarian version, you can stuff the peppers with ricotta, olives, capers, breadcrumbs, and aromatic herbs.
– The cooking time for the peppers may slightly vary depending on the size and characteristics of your oven.
– The cooking time for the peppers may slightly vary depending on the size and characteristics of your oven.
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