Starters · Cold starter
Roasted Pepper & Ricotta Rolls
Soft strips of roasted red pepper rolled around lemon ricotta and chopped olives.
Vegetarian starters · Vegetarian
Serve chilled
- Prep
- 20 min
- Cook & chill
- 55 min
- Total
- 75 min
- Servings
- 4
- Method
- Oven
MAKE IT YOUR PORTION
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Choose your servings. Ingredient amounts and printouts update together.
Original recipe: 4 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
FOR 4 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Red bell pepperseeded, cut into wide panels320 g
- RicottaWhole milk140 g
- Black olivesdrained, finely chopped40 g
- Olive oilSalad or cooking oil15 g
- Lemon juiceRaw15 g
- Parsleychopped8 g
- SaltTable salt1 g
- Black pepperDried, ground0.5 g
Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.
STEP BY STEP
Let’s make it.
- Heat the oven to 425°F (220°C). Brush pepper panels with oil, season with salt and roast in a shallow dish for 20–25 minutes until soft and flexible.
- Refrigerate the peppers and their juices in a shallow container until cold, about 30 minutes. Keep the skins on; chop any small offcuts.
- Mix ricotta with olives, parsley, lemon juice, pepper, pepper offcuts and roasting juices.
- Divide the filling across 8 broad pepper strips, roll up and divide into 4 servings. Serve chilled.
Kitchen notes
- Choose cheese made with vegetarian rennet when needed.
- Keep refrigerated at 40°F (4°C) or below until serving. Refrigerate perishables within 2 hours, or 1 hour above 90°F (32°C). Serve chilled; do not leave a buffet platter out for longer.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 8.4 g
- Fiber
- 1.9 g
- Carbs − fiber
- 6.5 g
- Protein
- 3.6 g
- Fat
- 8.7 g
- Energy
- 120 kcal
Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗ · Chilling and cold food handling ↗
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CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Roasted Pepper & Ricotta Rolls
For 4 servings
Vegetables
- Red bell pepperRaw320 g
Fruit & berries
- Lemon juiceRaw15 g
Eggs & dairy
- RicottaWhole milk140 g
Oils & fats
- Olive oilSalad or cooking oil15 g
Herbs & spices
- Black pepperDried, ground0.5 g
- ParsleyFresh8 g
- SaltTable salt1 g
Sauces & pantry
- Black olivesRipe, canned, drained edible portion40 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/roasted-pepper-ricotta-rolls/
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