Roasted Red Pepper Rollatini

20 mins
Serves 1
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Directions

  1. 1Preheat oven to 375°F.
  2. 2Strain the ricotta or cottage cheese to remove any excess water.
  3. 3To a medium-sized bowl add ricotta or cottage cheese, grated parm, salt, pepper, parsley and egg.
  4. 4Mix well to combine.
  5. 5Add all the breadcrumb ingredients to a bowl and mix to combine.
  6. 6If you are using jarred roasted red peppers, rinse well and pat dry to remove some of the jarring fluid taste.
  7. 7Fill roasted pepper halves with a few teaspoons of the mixture and roll.
  8. 8Place them into a 12x8 inch baking dish.
  9. 9Top with seasoned breadcrumbs.
  10. 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.