Rolled Roasted Red Peppers |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from The Essential Vegetarian Cookbook by Diana Shaw. I just tried it recently, and liked it so much I had to share. Ingredients:
1/2 cup minced fresh parsley |
1 cup ricotta cheese |
1/2 cup crumbled feta cheese |
1/4 cup minced oil-cured black olive |
2 large red bell peppers, roasted and peeled |
salt and black pepper (test for saltiness first, as the salt in the feta might be enough.) |
Directions:
1. Preheat the oven to 350 degrees Farenheit.
2. Combine parsley, feta, ricotta, and olives in a mixing bowl.
3. Halve each pepper lengthwise, then halve the segments to result in eight lengthwise strips.
4. Spread an equal amount of the cheese mixture on each strip, leaving a 1/2 inch margin at the top and bottom.
5. Roll each pepper strip and place it on a nonstick or lightly oiled baking sheet.
6. Bake for 20 minutes, or until the filling is golden brown.
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