Sweet pepper rolls

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

By Food24 May 04 2015
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Ingredients (10)

8 pepper — sweet
125 g goat's milk cheese — roll
cheese — crumbled
50 g cashew nuts — chopped
4 sun-dried tomatoes — chopped
60 ml pecorino cheese — or parmesan cheese, grated
fresh basil — chopped
50 ml breadcrumbs — dry
freshly ground black pepper — to taste
60 ml fresh chillies — 573
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Method:

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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