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Involtini di Peperoni al Forno | Delicate Sweet Pepper Rolls
(0)
45 min
Under an hour
Knuspr-Küche
Zart geröstete rote Spitzpaprika, gefüllt mit einer aromatischen Ricotta-Kräuter-Creme und feinen Pinienkernen, gebettet auf fruchtigem Tomatensugo und mit Mozzarella goldbraun überbacken – ein mediterraner Ofengenuss für die ganze Familie.
Preparation method
Preparation & roasting
Preheat the oven to 200 °C top/bottom heat (180 °C fan). Wash the red pointed peppers, pat dry, halve lengthwise, and carefully remove the seeds and white membranes.
Place the pepper halves cut-side down on a baking sheet lined with baking paper, drizzle with 10 ml olive oil, and roast in the upper third of the oven for about 12–15 minutes until they are soft and pliable. Then let cool briefly.
Filling & sauce
In the meantime, toast the pine nuts in a dry pan without fat until golden brown and set aside. Finely chop the garlic and cut the basil leaves into thin strips.
Chef's tip
For an even more intense flavour, you can place the roasted pepper halves in a bowl briefly after the initial bake and cover them – this makes it very easy to peel off the thin skin if desired.
Fresh ciabatta or crusty baguette pairs wonderfully with this dish to soak up the aromatic tomato sauce.
Ingredients
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