Stuffed Roasted Peppers

Pepper rolls, but po’ Special. Today one more variation on the theme of stuffed vegetables and, in the present case, Peppers: These are rolls with Roasted Peppers, and then without Peel, stuffed with breadcrumbs, grated cheeses, herbs and then cooked in the oven. Are exquisite and perfect as a Starter, and lighter than normal like those stuffed peppers alla siciliana because skin free. I know, roast the peppers before, then clean them, sfilettarli and stuff is an operation a bit’ boring, but I assure you that in terms of taste and lightness of these rolls of roasted peppers do not fight. Try them?


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  • 6 large red peppers
  • 100 grams of stale bread crumbs
  • 50 grams of grated pecorino siciliano PDO
  • 50 grams of grated Parmigiano Reggiano PDO
  • provolone, diced small, to taste
  • Piccadilly tomatoes 6, without the peel and cut into pieces with their vegetation water
  • salt and pepper, to taste
  • extra virgin olive oil, to taste
  • a sprig of parsley
  • a few leaves of fresh basil
  • a clove of garlic
  • a handful of capers


To prepare the rolls of roasted peppers, Preheat oven to 200 degrees static. Wash the peppers and wrap one by one in aluminum foil, then put them on the rack of the oven and cook for 30 minutes, then turn the oven off and leave the peppers inside until. Then remove the aluminum and, gently, remove the top of the pepper, empty the water and peel them. Then split them into roofs large enough that you can roll up on themselves.

Place in a bowl the breadcrumbs, grated cheeses, parsley, Basil, garlic and chopped capers, the chopped tomatoes with their vegetation water. Season with salt, pepper and add as much oil as needed to obtain a soft and grainy.

Cover each flap of pepper with the mixture and, gently so as not to break ground, roll the peppers on themselves, then arrange on a lightly greased baking dish of extra virgin olive oil. Sprinkle the peppers with a little oil, some’ salt and possibly a little’ advanced composite and bake at 180 degrees for 25-30 minutes. Allow to cool for 10 minutes before serving rolls. But are great, just great, the next day.

THE PAIRING: The sweetness of the Roasted Peppers, the savory taste of the filling with a sparkling Rosé from Puglia. We recommend with this recipe the combination with Shamsur produced by Paul Leo (in San Donaci, in the province of Brindisi). Is’ a brut, based on Negroamaro, Lightweight (11,5% ABV.), that smells like strawberries and berries, taste pleasantly fruity.

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Simona September 3, 2014 at 13:27

Uhm…I reckon I didn't understand anything in the preparation. there's some pasting copy of too much 🙂

Sicilians creative in the kitchen September 3, 2014 at 13:44

You're right, in line there were two versions of the filling. Right first time! Thanks, ADA

SIMONA September 8, 2014 at 13:48

Ok, is it okay now.
Pepperoni rolls made last Friday for dinner with mother-in-law…of those that” I can do anything I”, with your Eggplant caponata, which is incredibly easy to make and very good.
Well…at the end he chewed, he chewed, and he didn't say a Word. Before leaving he pathetically stuttered something like that “had no doubt” about my kitchen. Big smile, etcetera etcetera.
Thank you (Although the mother-in-law I honestly don't give a damn)

Sicilians creative in the kitchen September 8, 2014 at 13:54

That laughter that you made me do! This whole ' mum's kitchen’ is truly a smash, I'm glad your mother-in-law apparently didn't find anything to fault! And I'm so glad you liked it all. Ultra happy. Until next time, and say hello to her mother-in-law! ADA


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