These roasted peppers rolls make a stunning presentation for a holiday appetizer or as a side dish. You can use roasted peppers in a jar that come from the supermarket to make these pepper rolls. However, jarred roasted peppers have a slightly bitter aftertaste which comes from the citric acid that’s used as a preservative. Roasted peppers are easy to make at home and taste much better than the ones you buy in the jar. You can roast the peppers a day or two ahead of time before filling.
ROASTED BELL PEPPER ROLLS: INVOLTINI DI PEPERONI
Difficulty Rating Easy
Makes 6 to 8 servings, about 18 to 24 rolls.
5 to 6 large bell peppers (red, yellow, orange, or green)
8 ounces fresh mozzarella, cut into 1/4-inch cubes
1/2 cup chopped pitted green olives
1/4 cup capers, chopped
1/3 cup extra-virgin olive oil
2 tablespoons minced fresh Italian parsley
1 teaspoon red wine vinegar
1 clove garlic, finely minced
1/4 teaspoon salt
1/4 teaspoon black pepper
ROAST THE BELL PEPPERS: Preheat oven to 425 degrees F. Lightly brush a roasting pan or baking sheet with oil. Place the peppers on the roasting pan and place in the oven. Roast the peppers for 25 to 30 minutes, until peppers are wrinkled and charred, turning once during cooking. Remove the pan from the oven and cover with foil. Let rest for 20 minutes.
Remove the skins and stems from each of the peppers.
Cut each of the peppers lengthwise into 3 to 4 strips, and remove the seeds.
MARINATE THE PEPPERS: Place the pepper strips in a large bowl or baking dish.
Combine the oil, parsley, vinegar, garlic, salt, and pepper in a small bowl.
Pour the parsley mixture on top of the peppers and stir lightly to combine. Leave the peppers to marinate for 1 hour.
MAKE THE PEPPER ROLLS: Combine the mozzarella, olives, and capers in a small bowl and set aside. Lay the pepper strips flat on a large plate or flat surface.
Place a heaping spoonful of the cheese mixture at the tapered end of each pepper strip.
Roll the pepper in a jellyroll fashion and lay seam-side down in a serving dish so that they are touching. You can also secure the rolls with toothpicks. Spoon any remaining marinade on top of the pepper rolls. Let rest 30 minutes before serving to allow the flavors to develop or refrigerate for several hours until ready to serve.