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Recipes Fresh From The Farm

Rolled and Roasted Red Peppers

E. Marie from the "Essential Vegetarian Cookbook"

Serves 4

#5 of 6 from "The Essential Vegetarian Cookbook" ... among my favorites.

  • 1/4 C. fresh parsley
  • 1 C. nonfat or part-skim ricotta cheese
  • 1/2 C. crumbled feta cheese
  • 1/4 C. minced oil-cured black olives
  • 2 large red bell peppers, roasted, peeled & seeded

Heat oven to 350 degrees.

Combine parsley, ricotta cheese, feta cheese, and olives in a mixing bowl.
Cut each pepper in half lengthwise, then again – having 8 wide strips.
Spread an equal amount of cheese mixture on each pepper strip.
Roll up each pepper and place on a baking sheet. Bake for 20 minutes, until the filling is golden brown.