recipe

Roasted Pepper Roll-Ups: the quick, effortless appetizer recipe

Total time: 60 Min
Difficulty: Low
Serves: 6 people
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If you’re looking for an exciting new way to enjoy bell peppers (capsicum), then this is the recipe for you! This recipe for Roasted Pepper Roll-Ups is an easy appetizer recipe perfect for summer. Red peppers are also called bell pepper, capsicum, or sweet pepper. They are mildly sweet, and upon roasting become even sweeter with a slightly earthy taste.

The peppers become sweet and tender, while the topping makes it nice and crispy. To make it you will need about seven peppers (any color), olive oil for drizzling, breadcrumbs and parmesan for crispiness, ham, and cheese. There are also yummy ways to customize the recipe, so don’t forget to have a look at our tips below!

Tips

For the best flavor, go for yellow or red peppers. These have ripened more than green peppers.

Feel free to add a smear of cream cheese, basil pesto, or walnut paste.

If you prefer, add pine nuts, chopped walnuts, or pecans.

Line the baking sheet with parchment paper and not foil. Foil could transfer a metallic flavor to the roasted pepper.

Stick with red peppers. These have the sweetest flavor and work best for roasting. Most varieties of red pepper work well, including Romano.

You can also grill the peppers instead of making them in the oven. Grill for about 15 minutes until blistered and softened.

How To Store Roasted Pepper Roll-Ups

Store leftovers in the fridge (in an airtight container) for up to 3 days.

If you want to make these ahead of time, you can roast the peppers and store them in the fridge for up to one week.

Ingredients
yellow and red bell peppers
7
Extra virgin olive oil
Breadcrumbs
100 g (3/4 cup)
Parmesan
70 g (3/4 cup)
Parsley
Ham
150 g
Cheese
150 g

How To Make Roasted Pepper Roll-Ups

Arrange the peppers into the baking tray covered with parchment paper. Bake in the oven at 180°C/360°F for 30 minutes. Blackening and blistering the peppers is a good thing. The more blackened the skin becomes, the easier it will be to peel. This also gives a tasty, lightly charred flavor to the flesh of the peppers.

When the peppers are evenly cooked while they are still hot, wrap them in parchment paper and then in aluminum. Let them cool down slowly. Proceed to peel them, the skin should come off very easily. Remove the seeds as well.

Layer the peeled peppers on a baking sheet.

Pour olive oil over the peppers and use a brush to make sure they’re well-greased.

In a bowl, mix together the breadcrumbs, grated cheese, and chopped parsley.

Coat the pepper slices with the breadcrumb mixture.

Place the breaded pepper slices on a clean working surface. Place the ham slices on top and add the cubes of cheese.

Carefully roll up the peppers. Use a toothpick to secure the rolls if necessary.

Pour a drizzle of oil on a pan and arrange the rolls neatly, sprinkle with more of the breadcrumbs mixture.

Pour more oil over them and bake in a hot oven at 180°C/360°F for 15 minutes.

Serve and enjoy!

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