BELL PEPPER ROLLS WITH BRESAOLA AND FETA, easy and quick, a tasty appetizer idea to make in no time, a delightful summer idea perfect for both lunch and dinner.
These bell pepper rolls with bresaola and feta are delicious, quick to make and perfect to serve at a summer dinner; they are truly tasty, easy and quick, lemon-scented, soft and flavorful.
The recipe for bell pepper rolls with bresaola and feta is ideal if you are looking for something delicious for summer; the peppers are very tasty and stuffed with cheese and cured meat they are really flavorful.
Excellent with feta but ricotta is perfect too, or with tuna.
Join me in the kitchen — today we have bell pepper rolls with bresaola and feta!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 bell pepper
- 3.5 oz feta (about 1/2 cup crumbled)
- 2 1/2 tbsp pine nuts
- 3 slices bresaola
Steps
Wash and dry the bell pepper, then remove the top, cut it in half, remove the seeds and the white ribs, then place it on a baking sheet lined with parchment paper; cook under the broiler at 446°F for about 15 minutes or as you usually do.
Let cool, remove the outer skin, then fill with half a slice of bresaola, crumbled feta and the pine nuts.
Roll up and secure with a toothpick or a chive strand.
Prepare a dressing with olive oil, lemon juice and parsley, then brush the rolls and refrigerate until serving.
Bon appétit
If you like the recipe, click the stars at the bottom of the article. THANK YOU!
Obviously for the recipe you can use zucchini or eggplant, vary the filling with Philadelphia, robiola, cottage cheese, any spreadable cheese you have in the fridge.
Bresaola, speck, or prosciutto crudo are excellent, or cooked ham.
