Light Baked Bell Pepper Rolls.
Today we will make baked bell pepper rolls together, a tasty side dish that can also become a main course.
Traditionally, bell peppers are usually fried, but today I present them to you in a light version.
In the following video, you will find the entire process to help you prepare them.
The filling is made of seasoned Sicilian-style breadcrumbs, moistened with 2 tablespoons of oil and a bit of tomato sauce, to make our dish even more aromatic. Additionally, as a protein source, you will find grated cheese alongside primo sale cheese or, if you’re not worried about calories, you can also use provolone.

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Difficulty: Easy
Cost: Very cheap
Rest time: 20 Minutes
Preparation time: 30 Minutes
Portions: 6
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

326.77 Kcal

calories per serving

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Energy 326.77 (Kcal)
Carbohydrates 33.27 (g) of which sugars 8.55 (g)
Proteins 12.33 (g)
Fat 16.38 (g) of which saturated 2.46 (g)of which unsaturated 1.53 (g)
Fibers 5.93 (g)
Sodium 233.83 (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

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3 bell peppers (various colors)
1 1/4 cups breadcrumbs (seasoned Sicilian-style, see attached recipe)
3.5 oz primo sale (or provolone)
3 cups tomato sauce
4 tbsps extra virgin olive oil (approximately)
1 oz Parmigiano Reggiano DOP

Light Baked Bell Pepper Rolls

Tools

What we need to make

Baking sheet non-stick, wide, and shallow
Baking dish
Cutting board
Knife
Bowl

Preparation of Light Baked Bell Pepper Rolls

Wash the bell peppers, remove the stem, and then cut into 4 long strips.
Arrange the strips on a rather large baking sheet with parchment paper underneath.
They should be spread out enough from each other, otherwise use 2 trays.
Bake at 375°F fan or 400°F static until the skin becomes black in spots, which will allow us to remove it easily.
Alternatively, you can roast the whole bell peppers on cast iron or charcoal and then peel them, dividing them into 4 strips per pepper.
Now prepare the seasoned Sicilian breadcrumbs by following the recipe in this link, click here .
Add 2 tablespoons of extra virgin olive oil, diced primo sale or provolone, and about 5 tablespoons of tomato sauce. Mix everything well.
The mixture should have a consistency similar to a meatball, so if necessary, you can add more sauce or breadcrumbs depending on the moisture you want to achieve.
At this point, spread the pepper strips on a work surface, and place a small pile of filling on each one. Make sure it is enough for all the rolls.
Then roll them up.
Transfer all the obtained rolls into a baking dish or tray, pour the rest of the tomato sauce over them, adjust the salt, and drizzle with the remaining 2 tablespoons of extra virgin olive oil.
Bake for another 5 minutes at 350°F.
Just enough time to melt the cheese.
Then remove the dish from the oven and sprinkle grated Parmesan on top.
Wait for it to cool and serve.
This dish is better if served cold.
Here are your Light Baked Bell Pepper Rolls.