Bell Pepper Rolls with Cheese Filling
by Editorial Staff
Baked bell pepper rolls stuffed with hard and cream cheese – a simple, but very tasty and effective appetizer. Colored sweet pepper rolls look very bright and attractive on a plate. Try it!
Cook: 1 hour
Servings: 2
Ingredients
- Bulgarian red and yellow pepper – 2 pcs.
- Hard cheese – 80 g
- Cream cheese – 80 g
- Garlic – 1 clove
- Green onions – 2 pcs.
- Salt to taste
- Ground black pepper – to taste
Directions
- Prepare the required ingredients according to the list.
- Pierce the bell peppers with a fork 2-3 times on each side and place on a baking sheet. I pre-line the baking sheet with baking paper.
- Place the baking sheet in an oven preheated to 200 degrees and bake the bell peppers for 25-30 minutes until black markings appear. During this time, the pepper can be turned over 1-2 times so that it bakes evenly.
- Then place the baked peppers in a bag, seal it tightly and leave for 10-15 minutes at room temperature. This will cool the pepper a little and it will be much easier to peel it.
- In the meantime, prepare the cheese filling. Place finely diced hard cheese and peeled garlic in a blender bowl.
- Grind cheese with garlic for 1-1.5 minutes until finely crumbled.
- Add finely chopped green onions and cream cheese to the resulting mass.
- Mix everything thoroughly. Try the cheese filling and add salt and ground black pepper to taste.
- Peel the baked peppers from the skin and seeds, drain the separated juice.
Cut the peppers lengthwise into strips about 3 cm wide. - Place 1 heaped teaspoon of cheese filling on the base of the pepper strip, and then roll the strip into a roll.
- Repeat the process of forming rolls from the remaining bell pepper strips, adding the filling and rolling in the same way. Secure each roll with a skewer and serve the sweet pepper and cheese appetizer to the table.
Bon Appetit!
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