The STUFFED BELL PEPPER ROLLS WITH RICOTTA AND BREAD is a really easy summer recipe, that always pleases everyone, perfect for any occasion. The bell peppers are baked in the oven, peeled, sliced, and breaded with a mix of bread, parmesan, garlic, and parsley, then stuffed with ricotta, rolled to form the rolls, breaded, and baked again. I highly recommend trying them; I assure you they’ll solve the problem of what to prepare for dinner, and you can also make them well in advance and reheat them when needed to create a crispy crust.
Here is the recipe
IF YOU LIKE BELL PEPPERS, ALSO READ:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 473.15 (Kcal)
- Carbohydrates 52.46 (g) of which sugars 9.66 (g)
- Proteins 18.05 (g)
- Fat 20.86 (g) of which saturated 6.75 (g)of which unsaturated 4.40 (g)
- Fibers 5.81 (g)
- Sodium 653.29 (mg)
Indicative values for a portion of 250 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
- 3 bell peppers
- to taste extra virgin olive oil
- to taste salt
- 1 bunch parsley
- 1 clove garlic
- 7 oz bread (your preferred type)
- 1 cup ricotta
- 1 pinch pepper
- 1 tbsp grated Grana Padano
- to taste breadcrumbs (for breading)
Tools
- 1 Oven
- Parchment Paper
- Vacuum Bags
Steps
The first thing to do is wash the bell peppers, dry them, place them on a baking tray lined with parchment paper, and bake them in a preheated oven at 392°F for 20 minutes.
Remove them from the oven and place them inside a food bag.
Close the bag and wait for them to cool a little. This method makes peeling easy.
At this point, carefully open the bell pepper and remove the seeds inside.
In a blender, add the parsley, garlic, and bread pieces.
Blend until crumbled.
In a bowl, mix ricotta, a pinch of salt, chopped parsley, and a drizzle of extra virgin olive oil.
Gently lay the bell pepper flat, season it, and sprinkle with breadcrumbs.
Add a generous tablespoon of seasoned ricotta.
Form your roll.
Roll it in breadcrumbs.
Place the rolls on a baking tray lined with parchment paper and drizzle with more extra virgin olive oil. Bake in a preheated oven at 356°F for 20 minutes.
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FAQ
How to choose the right bell pepper?
When making stuffed bell pepper rolls, try to find bell peppers of any color but ensure they are firm and shiny, without bruises.
How to store bell peppers?
Store them in the lower part of the fridge for up to 1 week.
