Roasted Pepper, Mozzarella And Anchovy Involtini – a delicious recipe with red bell peppers, Vegetable oil, parsley, capers, extra-virgin olive oil, garlic. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 500u00b0. On a baking sheet, lightly rub the bell peppers with vegetable oil. Roast for about 20 minutes, turning the peppers halfway through, until blackened in spots. Transfer the peppers to a bowl, cover with plastic and let cool. Peel the peppers and cut them lengthwise into thirds; discard the stems, cores and seeds.
2
In a small bowl, combine the parsley with the capers, olive oil and garlic and season lightly with salt and pepper. Spread the peppers on a work surface. Lay the mozzarella sticks on the short ends and top with the anchovies. Spoon the parsley mixture on top and roll into tight cylinders. Trim the ends and cut the rolls in half. Skewer with toothpicks and serve.
3
Make Ahead: The rolls can be kept at room temperature for up to 4 hours or refrigerated for up to 8 hours. Bring to room temperature before serving.
248
kcal
Calories
13
g
Fat
14
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 large red bell peppers, Vegetable oil, for rubbing, 2 tablespoons minced parsley, 1 tablespoon minced drained capers, and more.
Yes, Roasted Pepper, Mozzarella And Anchovy Involtini falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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