Today’s recipe is a very simple appetiser or side dish idea: Sicilian Bell Pepper Involtini. I love capsicums (or bell peppers), I always have. I have already shared a Bell Pepper Involtini recipe before, but this one is different. They are filled with what we call the ”Zangaras’ trademark”, as we use this same stuffing for a few different recipes (like my Palermo style pork involtini or the eggplant involtini recipes) and I find that it is a winner with both meat and vegetable based dishes. The filling is also very “Sicilian”, thus the name of the recipe. You can serve this either as an appetiser or a side dish… it is always a hit! Buon appetito everyone and let me know how you like it!
- 2 bell peppers/capsicums
- Oil Spray
- Rinse the bell peppers well. Brush/spray them with some oil and put them in an oven proof dish lined with baking paper.
- Bake them in a pre heated oven at 200ºC – 390ºF for about 20-25 minutes or until cooked through (they will have to be soft).
- When ready, cover them tightly with some aluminium foil for 5 minutes, then remove the top, seeds and skin (be careful, they will still be hot! But if you let them cool down, removing the skin will be very hard!).
- Cut them in slices (lengthwise) and keep aside.
- To make the stuffing, put the chopped onion, chopped salami, cubed provolone piquant, grated Parmigiano Reggiano, breadcrumbs, diced tomatoes, extra virgin olive oil and salt in a bowl and mix well. You may have to add more extra virgin olive oil, depending on the breadcrumbs and how much they absorb the liquids. You need to obtain a soft enough stuffing so that when you press it with your hands, it retains the shape you give it and doesn’t crumble. Keep it aside.