Bell pepper rolls filled with ground meat and melty cheese, a delightful summer main course!
I was looking for a tasty recipe with bell peppers, an original idea for preparing a main dish with peppers that everyone would love. I’ve made many bell pepper rolls, for example Bell Pepper Rolls with robiola and tuna, Sicilian-style gratin pepper rolls, and cheesy pepper rolls, but I had never tried the meat version. Since I had some ground meat in the freezer, I used it to make the meatball mixture and stuffed roasted pepper strips. To make everything even more indulgent, I added a small piece of cheese to the filling, and the result was so good that they were gone in a flash! Ready to cook them with me? Let’s hurry to the kitchen — I’m sure you’ll love them!
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 1 Hour
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients
- 5 bell peppers (large and meaty)
- 1.3 lb ground veal
- to taste parsley
- 2 eggs
- 1/2 cup breadcrumbs
- 3.5 fl oz milk
- 2/3 cup grated cheese (such as Grana or Parmesan)
- to taste salt
- to taste extra virgin olive oil
- 5.3 oz fontina (or other stretched-curd cheese)
- 1 teaspoon breadcrumbs (for finishing)
Tools
- Oven
- Baking dish
- Bowl
- Baking sheet
- Aluminum foil
- Parchment paper
Steps
How to make Sicilian-style bell pepper rolls
Get some nice red, meaty bell peppers, wash them well and absolutely do not pierce them!
Turn on your oven’s grill (broiler), arrange the vegetables on a shallow baking sheet, and place it under the grill, one notch below the highest position. As soon as the skin chars, turn them so they roast evenly on all sides; be careful not to pierce them, or the steam will escape and they will be ruined. The steam trapped inside the peppers does much of the work, allowing them to cook quickly without drying out.
When the peppers are evenly cooked — it will take about 35-40 minutes — remove them from the oven and, while they are still hot, lightly salt them and wrap them in parchment paper and then in aluminum foil.
Let them cool slowly, then peel them—the skin should come off very easily.
Remove the seeds as well, cut each pepper into 5–6 strips, and pat them dry with paper towels to remove excess moisture.
While the peppers rest after oven-roasting, put the ground meat in a bowl and add the breadcrumbs, milk, eggs, almost all of the grated cheese, parsley, and mix well.
It’s time to assemble the rolls.
Take a bit of the mixture, flatten it in your hands, place a small piece of cheese in the center and wrap it with the mixture.
Place the meatball at the base of a roasted pepper strip and roll it up.
Continue until the meat mixture is used up, then arrange all the rolls in a baking dish.
Sprinkle with breadcrumbs, grated cheese and a drizzle of oil. Bake in a convection oven for 15–20 minutes at 392°F, then remove from the oven and serve.
These meat-filled bell pepper rolls are excellent hot, warm, or at room temperature. Store any leftovers, once cooled, in the refrigerator in a sealed container and consume within 24 hours after reheating.
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