Active Time
20 MIN
Total Time
1 HR 45 MIN
Yield
Serves : 8
©: Francesco Lagnese

How to Make It

Step 1    

Preheat the oven to 450°. Arrange the peppers on a baking sheet and roast for 1 hour, turning occasionally, until tender and charred in spots. Transfer the peppers to a paper bag, close and let cool.

Step 2    

Peel, core and seed the roasted bell peppers, keeping them intact. Cut each pepper in half lengthwise and pat dry with paper towels.

Step 3    

Working over a bowl, press the ricotta through a sieve. Add the snipped chives, season with salt and pepper and stir the tomato into the filling.

Step 4    

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. Cut the cylinders into 3/4-inch-thick slices, transfer to a platter with the cut sides up and serve.

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