Bell Pepper Rollups

6 large bell peppers (2 each red, green and yellow)
1/2 cup coarse fresh breadcrumbs
1/3 cup white wine vinegar
3 oz. olive paste
2 cloves garlic, minced
1/3 cup extra virgin olive oil
1 1/2 tablespoons chopped parsley
anchovy fillets packed in oil, for garnish (optional)

Wash and dry bell peppers.

Bake them in preheated oven 350º for 30 minutes. Turn them carefully 4 times until easily pierced with a fork. Rub them one by one with a tea towel to remove the skin.

Cut each pepper in half and remove the seed and ribs. Cut the peppers into 1-1/4 inch strips and sprinkle with a pinch of salt and pepper.

Soak the bread in the vinegar and squeeze it to remove excess vinegar.

In a bowl, combine the bread, olive paste and garlic until a thick cream forms. Mix in 2 tablespoons of the oil and spread the mixture on the pepper strips and roll them up.

Arrange the rolls on a serving dish and drizzle the remaining oil over them sprinkle with the parsley.


ChefLand (Set of 6) Mixing Bowls Standard Weight Stainless Steel, Mirror Finish, 3/4, 1 1/2, 3, 4, 5, and 8 Qt

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