Bell Peppers and Stracchino Rolls, a simple and tasty recipe perfect for using grilled or oven-cooked peppers.
To make this recipe, I used stracchino.
Alternatively, you can also use ricotta or spreadable cheese, working them first in a bowl, following the same steps for the filling you will find in the photos below.
If you like recipes with peppers, below are some ideas to inspire you.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 pieces
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 7 oz bell peppers
- 3.5 oz stracchino
- 1 pinch fine salt
- to taste chopped parsley (fresh)
- 1 tbsp extra virgin olive oil
Tools
- 1 Bowl
- 1 Grill
- 1 Fork
- 1 Spoon
- 1 Knife
- 1 Cutting board
Steps
To make the Bell Peppers and Stracchino Rolls, first clean the bell peppers.
Wash them, dry them, remove the cap (you can use the edible parts to flavor a sauce), the filaments, and the seeds.
Cut them into 4 and cook them on a hot grill, turning them from time to time.
Once they have cooled down, gently remove the skin.
In the meantime, in a bowl, work the stracchino with a fork, adding the oil, pinch of salt, and fresh chopped parsley.
Once they have cooled, fill the peppers by gently spreading a layer of filling on the surface.
Roll the pepper onto itself and place it on a plate.
Repeat until the ingredients are used up.
Let them rest in the refrigerator until it’s time to serve, covering the plate with plastic wrap.
