Sweet pepper rolls

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8 servings Prep: 30 mins, Cooking: 15 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (9)

8.00 pepper — sweet
2.00 goat's milk cheese — rolls, crumbled
4.00 sun-dried tomatoes — chopped
50.00 g cashew nuts — chopped
60.00 ml pecorino cheese — or parmesan cheese, grated
3.00 fresh basil — chopped
50.00 ml breadcrumbs — dry
2.00 ml freshly ground black pepper — to taste
60.00 ml fresh chillies — 573
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Method:

Oven temperature: Grill

1. 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.

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


3. 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, seam-side down. Mix the olive oil with the reserved liquid and pour over the rolls. Serve with bruschetta
and rocket.



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