A tasty vegetarian snack of grilled bell pepper rolls filled with pesto, ricota and walnut, ideal for a tapas evening or as a snack
Place the peppers on a baking tray or in an oven dish and heat the oven to 230 degrees, preferably with the grill setting. Drizzle the peppers with a little oil. Roast until blackened and turn once halfway through. This will take approximately 30 minutes. Then remove them from the oven and place the peppers in a sealed bag or cover the baking dish with foil so that they start to ‘sweat’. You can also roast them on a gas burner on the stove in the fire, this goes a bit faster.
After 20 minutes, the skin easily peels off the peppers and removes them completely. Cut the bell pepper into 4 pieces. Spread the inside with a little pesto and put a spoonful of ricotta on top. Crumble some walnuts over it and put a few leaves of arugula on top and roll or fold the grilled bell pepper in half and insert a skewer so that it sticks.
Source: Leukerecepten by leukerecepten-nl.
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