Sweet pepper rolls

Serve as part of an antipasto platter or as a starter. For the latter, serve one yellow and one red pepper roll on a bed of rocket.
recipe, peppers, vegetables
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Recipe from: 7 October 2015
Preparation time: 30 min
Cooking time: 15 min


  • 8
    sweet peppers (use red, yellow and orange)
  • 125
    rolls of creamy goat’s milk
  • cheese, crumbled
  • 50
    cashews, chopped
  • 4
    sun-dried tomatoes, chopped
  • 60
    Pecorino or Parmesan cheese, grated
  • a few basil leaves, chopped
  • 50
    dry breadcrumbs
  • freshly ground black pepper, to taste
  • 60
    olive oil
Servings: Change Serving


Preheat the grill and position the top oven shelf so that the peppers will be about 10cm from the element. Place the peppers on a baking tray and grill until the skins are blackened and blistered. Lift with tongs and place in a plastic bag to ‘sweat’ for a few minutes and cool down enough to handle. Remove the skins and set aside the liquid for the filling.

Cut each pepper in half and remove the seeds and membranes.

Mix the rest of the ingredients – apart from the olive oil – in a mixing bowl. Place a spoonful on each pepper half and roll up. Place the rolls in a shallow dish, seamside down. Mix the olive oil with the reserved liquid and pour over the rolls. Serve with bruschetta and rocket.

Words and image:Home magazine

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