Roasted Pepper Rolls

Serves: 8
Total Calories: 140


4 large red bell peppers, or yellow
2 large ripe tomatoes, peeled, seeded, and chopped
1/4 cup freshly grated Pecorino Romano cheese
2 tablespoons chopped fresh basil
2 tablespoons olive oil
salt and freshly ground black pepper
8 ounces fresh mozzarella cheese


1 Place a rack in the center of the oven. Preheat the
oven to 450°F. Cut the peppers in half lengthwise
and cut away the cores, stems, and white membranes.
Place the peppers cut side down on a
roasting pan. Bake 25 minutes, or until the skins
are wrinkled and the peppers are tender when
pierced with a knife. Place the peppers in a bowl
and cover with plastic wrap. Let cool. Remove
the skin.
2 When ready to bake the peppers, reheat the
oven to 450°F. Oil a large baking dish.
3 Stir together the tomatoes, pecorino, basil, oil,
salt, and pepper to taste. Set aside 1/2 cup. Stir the
mozzarella into the remaining tomatoes.
4 Divide the mozzarella and tomato filling
among the pepper halves. Fold over the ends to
enclose the filling. Place the rolls in the prepared
pan. Spoon on the reserved tomato mixture.
5 Bake for 15 minutes or until the cheese is melted.
Serve hot.

Nutritional Facts:

Serves: 8
Total Calories: 140
Calories from Fat: 88

This Roasted Pepper Rolls recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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