- 4
Ingredients
- 4 yellow or red peppers, preferable a combination
- 1 cup homemade ricotta
- 2 T. capers, chopped
- 1 T. olive oil, plus more for finishing
- 1 T. minced chives
- 1 pinch crushed red pepper
- salt
- freshly ground black pepper
Preparation
Step 1
1. Preheat oven to 400 degrees. Line a jellyroll pan with aluminum foil and place the whole peppers on top. Roast, turning occasionally, until peppers are shrunken and shriveled, about 20 minutes. Set aside to cool.
2. While peppers are roasting, combine ricotta, capers, olive oil, chives, red pepper and salt and black pepper to taste in a small bowl. Stir briefly to combine. Taste and add more salt if necessary.
3. Aftre peppers have cooled, peel away tough skins and discard. Remove stems and seeds. Use your fingers to rub off any seeds that stick.
4. Cut peppers into lengthwise strips about 2 inches wide; usually this will mean in quarters. Place a scant tablespoon of ricotta filling at one end of each pepper strip and roll it up end to end, pressing gently to keep everything together. Place each completed roll on a platter.
5. When all of the pepper pieces have been used, lightly drizzle the rolls with a little olive oil and sprinkile lightly with coarse salt, then serve.