The baked pepper rolls are a super easy and tasty second course perfect as an appetizer or as a single vegetarian dish. The recipe involves pre-cooking the whole peppers to make them easier to peel. This way, they will result in being lighter and more digestible. To roast the peppers, you can use an air fryer, or if you don’t have one, an oven will do just fine. Once you have peeled them, removed the internal seeds, and divided them into strips, they should be filled with a stuffing of fresh cheese and mozzarella. A stringy filling that will make this second course tasty and will win over everyone’s palate. With this recipe, you will bring to the table a delicious and colorful second course, perfect to prepare even throughout the year. Yes, indeed, because you can roast the peppers in large quantities and, after cleaning and dividing them into strips, you can freeze them in food bags. This way, they will keep for several months and will be ready to use for your recipes. If you are curious to find out how to prepare this recipe, follow me in the kitchen because the baked pepper rolls will be ready in a click!
If you are interested in other recipes with peppers, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 341.92 (Kcal)
- Carbohydrates 11.13 (g) of which sugars 3.03 (g)
- Proteins 18.10 (g)
- Fat 25.67 (g) of which saturated 2.09 (g)of which unsaturated 0.97 (g)
- Fibers 1.93 (g)
- Sodium 640.76 (mg)
Indicative values for a portion of 87 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 green pepper
- 1 yellow pepper
- 7 oz robiola
- 1 oz grated Parmesan cheese
- 3 oz mozzarella for pizza
- 1 tbsp extra virgin olive oil
- breadcrumbs (to taste)
- salt (to taste)
- pepper (to taste)
- oregano (to taste)
Tools
- Air Fryer
- Cutting board
- Knife
- Baking dish
Steps
First, wash the peppers and dry them with some paper towels. Then place them in the fryer basket and cook at 375°F for 15 minutes. They should be soft and roasted. Then transfer them to a plate or cutting board and let them cool slightly to avoid burning yourself. Remove the skin, seeds, and internal filaments and cut them into strips 3/4 inch thick.
Separately, prepare the filling. Mix the robiola, grated cheese, and roughly chopped mozzarella for pizza in a bowl. I used the pre-shredded kind. Then add salt, pepper, and oregano and mix until all ingredients are combined.
Spread a teaspoon of filling on a strip of green or yellow peppers and roll up to form rolls. Continue this way until all ingredients are used, and then pass the rolls in the breadcrumbs.
Place the rolls on a baking sheet lightly greased with oil, alternating them according to color. Add a little more oil on top and bake at 350°F static function for 10 minutes and another 5 with the grill or convection function.
Variations and Tips
Pepper rolls can be stored in the fridge for one or two days. Alternatively, you can prepare them in advance and bake them just before serving.
As an alternative to peppers, you can also use eggplants or zucchinis. If using eggplants, I recommend grilling or frying them before stuffing. For zucchinis, you can avoid pre-cooking.
