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Involtini di Peperoni al Forno | Mediterranean Bell Pepper Rolls with Ricotta
(0)
55 min
Under an hour
Knuspr-Küche
Sonnengereifte rote und gelbe Paprikastreifen, gefüllt mit feinem Ricotta, aromatischem Basilikum und Parmesan, gebacken auf fruchtiger Tomatensauce und goldbraun mit Mozzarella überbacken. Ein herrlich aromatisches mediterranes Ofengericht!
Preparation method
Preparation & Roasting the Bell Peppers
Preheat the oven to 220 °C top/bottom heat (or grill setting) and line a baking sheet with baking paper.
Wash the red and yellow bell peppers, cut them in half, deseed them, and place them cut-side down onto the baking sheet. Roast in the upper third of the oven for 20–25 minutes until the skin blisters and darkens.
Remove the baking sheet from the oven, place the hot pepper halves in a bowl, and cover for 10 minutes (the steam makes it very easy to peel off the skin). Then peel off the skin and slice the pepper halves lengthwise into strips approx. 3–4 cm wide.
Chef's tip
To make peeling the pepper skins especially easy, place the hot peppers into a covered bowl or a freezer bag directly after roasting. The steam loosens the skin almost effortlessly.
For an even more aromatic filling, you can fold finely chopped sun-dried tomatoes, capers, or toasted pine nuts into the ricotta.
Ingredients
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