Roasted Red Pepper Involtini

Name: Roasted Red Pepper Involtini
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps snipped chives; 237 milliliters 1/2 pound fresh ricotta; 1 plum tomato—peeled, seeded and finely diced; 4 larges red bell peppers; 8 servings Salt and freshly ground pepper

Need a gluten free, primal, and vegetarian side dish? Roasted Red Pepper Involtini could be a tremendous recipe to try. This recipe serves 8. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 4g of protein, 4g of fat, and a total of 74 calories. Head to the store and pick up salt and pepper, ricotta, plum tomato—peeled, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.

Instructions

Preheat the oven to 45

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Oven

Arrange the peppers on a baking sheet and roast for 1 hour, turning occasionally, until tender and charred in spots.

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Peppers

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Baking Sheet

Transfer the peppers to a paper bag, close and let cool.

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Peppers

Peel, core and seed the roasted bell peppers, keeping them intact.

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Bell Pepper

Cut each pepper in half lengthwise and pat dry with paper towels.

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Pepper

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Paper Towels

Working over a bowl, press the ricotta through a sieve.

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Ricotta Cheese

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Sieve

Bowl

Add the snipped chives, season with salt and pepper and stir the tomato into the filling.

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Salt And Pepper

Chives

Tomato

Arrange the roasted peppers on a work surface, skinned sides down. Divide the filling evenly between the halves and roll up into thick cylinders. Refrigerate for at least 15 minutes.

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Peppers

Roll