Roast peppers rolls with capers and anchovies

Roast peppers rolls with capers and anchovies

By 26/12/2014

Food, food and let's have even more food.

After the last couple of days of constant eating, cooking and being merry now we need to think of what's coming next.. and with new year's celebrations just around the corner party food and nibbles are in great demand.

I served these bite size roast peppers rolls as a starter today. They are light and tasty and make a great appetizer. You can add some cheese to the filling if you like or swap anchovies for tuna.

You can make them the day before and warm them up before serving. They taste even better the next day!

  • Prep Time : 60 minutes
  • Cook Time : 20 minutes


Clean the peppers with a damp cloth, line them up on your baking tray and cook them in the oven at 200C or 390 F for 30 minutes.

When they are cooked, switch the oven off and let them cool down inside the oven.

roasted peppers

You will now be able to remove the skin easily and the green stalks. Gently remove the seeds and filaments; make sure the peppers don't fall apart.

Cut each pepper into slices of equal size.

peppers slices

Chop the parsley finely with the garlic clove and the capers.


Put it in a bowl and mix it with the breadcrumbs, grated Parmesan or Pecorino cheese, the chopped anchovy fillets, salt and pepper. Add enough olive oil to make a moist consistency.


Spread the filling over each slice of pepper

roasted peppers rolls

Roll up and line the rolls on a greased baking tray. Sprinkle some of the filling on top of the rolls too. Drizzle with olive oil, then put them in the oven at 180C or 356F for 20 minutes.

Serve warm!

roasted peppers rolls

roasted peppers rolls

roasted peppers rolls

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9 Responses to Roast peppers rolls with capers and anchovies

  1. Dottie Sauchelli Balin

    Hi Alida,
    Merry Christmas! I do hope that you and your family had a wonderful Eve and Christmas Day. I bet you were on the good list and Santa treated you well. Hope that your children enjoyed as well as your husband. Mine was a great time, family, fun, and food..what can be better than that!
    This recipe of your roasted stuffed peppers is terrific. I love peppers with breadcrumb filling. I do something like your recipe but just the breadcrumb stuffing with the Cubanelle peppers, and then I add some tomato sauce on top. I like your dish as it must be very flavorful with the anchovies. Thanks for sharing, I will have to try this.
    Hope that you and your family have a wonderful Happy Healthy New Year 2015! Enjoy!
    Dottie πŸ™‚

    • Alida

      Thank you Dottie, I had a good Christmas and I am pleased you enjoyed yours. I wish you a great 2015!

  2. Angie@Angie's Recipes

    Merry Christmas and Happy New Year to you and your family, Alida!
    These pepper rolls look so beautifully prepared and I love Mediterranean flavour. Thanks for sharing, Alida!

    • Alida

      Grazie Angie!

  3. Elisabetta

    Buon Natale Alida! A platter of these colourful and tasty peppers must be the winning centre-piece on any festive table. Bravissima! Here in Gibraltar we’ve been feasting on the traditional British Christmas dinner but interspersed with Genovese touches, beh, e come no! Our turkey is stuffed with the usual Italian ripieno. After Christmas pud we lay out plates filled with torrone, dried figs stuffed with walnuts, dates, assorted nuts etc. Shortly afterwards at teatime out comes the
    crowning glory, il pan dolce – a Genovese delicacy – in fact on Christmas Eve most homes will carry the delicious scent of these loaves baking! I’m afraid we too love eating! With best wishes for the New Year to you and your family and to all fellow readers. Auguri!

    • Alida

      Your Christmas sounds delicious! Grazie for the auguri, I wish you a wonderful 2015. May all your dreams become true! xx

  4. Lina Cucinotta

    Thanks for putting them on. I also do them like this. I make
    melanzane and zucchine in the same way after grilling them in slices. All the best for the festive season. I just love your recepies and some of them take me back to my youth when my mother used to make them. For the 24, I made stuffed calamari in sauce. Used the sauce over home made pappardelle and the calamari cut in slices. Everyone was satisfied. Keep up the great work. Lina

    • Alida

      Thank you so much Lina. I love calamari with sauce, it sounds like you are a great cook! All the best for the new year. Ciao!

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