Stuffed Pepper Rolls Recipe
Stuffed Pepper Rolls are a delicious side dish, perfect as an appetizer or accompaniment to main courses. With a soft heart of breadcrumbs, anchovies, capers, and pine nuts, wrapped in roasted pepper strips, this traditional recipe with a modern twist will satisfy every palate!
Ingredients
- 6 Filetti d'acciughe Anchovies Fillets
- 3 Spicchi d'aglio Garlic Cloves
- 6 Peperoni Bell Peppers
- Pangrattato q.b. Breadcrumbs
- Uvetta Sultanina q.b. Raisins Sultana
- Olio d'oliva q.b. Olive Oil
- Capperi q.b. Capers
- Mollica di pane q.b. Bread Crumbs Inner
- Prezzemolo q.b. Parsley
- Mozzarella (o Formaggio Pecorino Fresco) q.b. Cheese Mozzarella or Fresh Pecorino
- Pinoli q.b. Pine Nuts
Instructions
- Start by roasting the bell peppers. Once ready, peel and cut them lengthwise to remove ribs and seeds, obtaining two or three strips per bell pepper, depending on their size.
- Prepare the filling by mixing in a bowl six tablespoons of olive oil with chopped garlic, minced anchovy fillets, capers, chopped parsley, and crumbled bread crumbs until a soft but firm mixture is obtained.
- Spread a spoonful of the filling on each strip of bell pepper and roll them up to form the rolls. Secure the rolls with wooden toothpicks, drizzle with some olive oil, and place them in a baking dish.
- Bake the rolls in the oven until they are golden and crispy.
Notes
For a special touch, add diced mozzarella or fresh pecorino inside the rolls along with toasted pine nuts and raisins previously soaked in warm water for a sweet and salty contrast that will surprise your guests.