Roasted Red Pepper Rollatini
Directions
- 1Preheat oven to 375°F.
- 2Strain the ricotta or cottage cheese to remove any excess water.
- 3To a medium-sized bowl add ricotta or cottage cheese, grated parm, salt, pepper, parsley and egg.
- 4Mix well to combine.
- 5Add all the breadcrumb ingredients to a bowl and mix to combine.
- 6If you are using jarred roasted red peppers, rinse well and pat dry to remove some of the jarring fluid taste.
- 7Fill roasted pepper halves with a few teaspoons of the mixture and roll.
- 8Place them into a 12x8 inch baking dish.
- 9Top with seasoned breadcrumbs.
- 10Bake on the middle rack for 15-20 minutes or until the breadcrumbs are golden brown.
Ingredients
- 1.5 cup part skim ricotta or 1% cottage cheese
- 0.5 cup grated Parmigiano Reggiano
- 0.5 tsp salt
- 0.25 tsp pepper
- 3 tbsp fresh chopped parsley
- 1 egg
- 16 roasted red pepper HALVES (8 whole roasted red peppers), homemade or jarred
- 0.75 cup panko breadcrumbs
- 0.25 cup grated Parmigiano Reggiano
- 0.5 tsp paprika
- 0.5 tsp onion powder
- 0.5 tsp salt
- 0.25 tsp pepper
- 3 tbsp dried parsley
- 3 tbsp olive oil
Equipment
baking dishmedium-sized bowl
Tips
- Strain the ricotta or cottage cheese to remove any excess water.
- If using jarred roasted red peppers, rinse well and pat dry to remove some of the jarring fluid taste.
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