Pepper rolls stuffed with cheese, the recipe Cooked and Eaten
The recipe of the stuffed peppers with cheese and anchovies, a recipe for a side dish or a second dish of Tessa Gelisio for the recipes Cooked and Eaten. And’ one of the new recipes Cooked and Eaten, the recipe is fresh and tasty, it is almost time of the peppers, and soon we will be able to prepare many different ways, this is a recipe for really easy. Stuffed peppers are perfect to eat cold, so we can prepare them well in advance and put them maybe in the fridge waiting for lunch or dinner. Remove the skin from the peppers so they are easier to digest. Here is the recipe Cooked and eaten, 22 April 2020, but don't miss the other recipes from the Studio is Open every day in the kitchen with Tessa Gelisio.
Ingredients for 7 or 8 rolls: 2 peppers 50 g of robiola di capra, 10 g of mascarpone cheese, mix herbs, salt, anchovies, olive oil, salt, pepper
Preparation for stuffed peppers Cooked and Eaten: wash the peppers, cut it, getting the wide-brimmed, remove seeds and filaments and have through the peel to the side in a baking sheet lined with aluminum foil. We go up with the coarse salt and put it in the oven at 100 degrees for 30 minutes.
In the meantime, prepare the filling in a bowl and pour the robiola of goat, mascarpone cheese, a little olive oil, salt, pepper, mix herbs such as basil, thyme and chives, mix everything well.
We pass the small anchovies under running water and let dry on kitchen paper. Remove the peppers from the oven hot and put them in the bag for 10 minutes, so we remove the skin in a simple way. On each layer of bell pepper, we have a small piece of anchovy, cheese and roll. We have our stuffed peppers are fresh and tasty.
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