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Red Pepper Rollatini is one of those recipes I make when I want dinner to look impressive without actually being complicated. It works for a cozy weeknight, a girls’ night, or even a holiday table.
This Red Pepper Rollatini filling is creamy and savory, and you can make it with part-skim ricotta or 1% cottage cheese. If you go the cottage cheese route, you get a lighter, protein-packed option that still tastes rich and satisfying. I love having that flexibility. It lets you lean toward indulgence or toward balance, depending on your mood.
❤️ Why You’ll Love Red Pepper Rollatini
- This recipe for Red Pepper Rollatini is simple but feels elevated.
- It is naturally gluten friendly if you swap the breadcrumbs.
- It is protein forward thanks to the ricotta or cottage cheese.
- It looks beautiful on a platter and holds up well for entertaining.
- It is cozy without being heavy.
🍲 Ingredients
The ingredients for Red Pepper Rollatini are straightforward, but each one pulls its weight. This is not a long grocery list situation. It is a short list of ingredients that come together in a big way.
🧀 Part skim ricotta or 1% cottage cheese brings creamy texture and protein. Ricotta feels classic and rich, while cottage cheese keeps things lighter and just as satisfying once baked.
🥤 Grated Parmigiano Reggiano adds that salty, nutty depth that makes the filling taste finished and balanced.
🥤 Salt and pepper wake everything up and keep the flavors sharp and savory.
🌿 Fresh chopped parsley adds brightness and a little fresh bite to cut through the creaminess.
🥚 One egg binds the filling so it sets perfectly in the oven and stays fluffy, not runny.
🌶 Roasted red pepper halves are the star. They are sweet, tender, and sturdy enough to roll without falling apart.
For the topping:
🥞 Panko breadcrumbs create that golden, crispy layer that contrasts beautifully with the soft peppers.
🧀 Grated Parmigiano Reggiano in the topping doubles down on savory flavor.
🌶 Paprika adds a subtle warmth and color.
🌅 Onion powder brings a gentle savory note without overpowering.
🥤 Salt and pepper season the crumb so every bite tastes intentional.
🌿 Dried parsley gives a little herby lift and speckles of green.
🥔 Olive oil helps the breadcrumbs toast up golden and crunchy.
👩🍳 How to Make Red Pepper Rollatini
To make Red Pepper Rollatini, start by preheating your oven to 375 degrees. First things first, strain the ricotta or cottage cheese. This step matters. You want to remove excess moisture so your filling stays creamy and not watery.
In a medium bowl, combine the ricotta or cottage cheese with the grated Parmigiano Reggiano, salt, pepper, chopped parsley, and egg. Mix until everything is well combined and smooth.
In a separate bowl, stir together the panko breadcrumbs, grated Parmigiano Reggiano, paprika, onion powder, salt, pepper, dried parsley, and olive oil. Mix until the breadcrumbs are evenly coated and slightly damp from the oil.
If you are using jarred roasted red peppers, give them a good rinse and pat them dry. This helps remove that slightly briny jar flavor so the dish tastes fresh and clean.
Lay out your roasted red pepper halves. Spoon a few teaspoons of the filling onto each half, then gently roll them up. Do not overfill. You want them snug, not bursting at the seams.
Place the rollatini seam side down in a 12 by 8 inch baking dish. Once they are all lined up, sprinkle the seasoned breadcrumbs generously over the top.
Bake on the middle rack for 15 to 20 minutes, or until the breadcrumbs are golden and the filling is set. Let them rest for a few minutes before serving so everything settles and slices neatly.
🪄 Tips and Tricks
- Strain the ricotta or cottage cheese well. Extra moisture will make the filling loose.
- Pat jarred peppers very dry so the rollatini do not get watery.
- Do not overstuff the peppers. A few teaspoons of filling is perfect.
⚖️ Substitutions
- For a gluten-free option, swap the panko breadcrumbs for gluten-free breadcrumbs or skip the breadcrumbs and top with grated Parmigiano-Reggiano.
- Add a pinch of red pepper flakes to the filling for subtle heat.
- Stir a little lemon zest into the filling for extra brightness.
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🫙How to Store Leftovers
Store leftover Red Pepper Rollatini in an airtight container in the refrigerator for up to three days. Reheat in a 350F degree oven until warmed through, or microwave gently if you are in a rush.
🤔 Common Questions
Can I make Red Pepper Rollatini ahead of time?
Yes. Assemble them and store covered in the refrigerator for up to one day before baking. Add the breadcrumb topping just before they go into the oven.
Can I freeze them?
You can freeze them before baking. Thaw overnight in the fridge and bake as directed.
Is cottage cheese really as good as ricotta here?
Whipped ricotta is the best substitute. Texturally, it is very similar, but not as creamy and rich as ricotta.
Red Pepper Rollatini
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Ingredients
Roasted Pepper Ingredients
- 1½ cup 1% cottage cheese, part skim ricotta
- ½ cup grated Parmigiano Reggiano
- ½ tsp Kosher salt
- ¼ tsp pepper
- 3 tbsp fresh parsley, chopped
- 1 egg
- 8 roasted red pepper , cut in half
Breadcrumb Topping Ingredients
- ½ cup panko breadcrumbs, or gluten-free breadcrumbs
- 1/3 cup grated Parmigiano Reggiano
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp Kosher salt
- ¼ tsp ground pepper
- 3 tbsp dried parsley
- 3 tbsp extra virgin olive oil
Instructions
- Preheat oven to 375F.
- Strain the cottage cheese or ricotta to remove any excess water.
- To a medium-sized bowl, add cottage cheese (or ricotta), grated parm, salt, pepper, parsley, and egg. Mix well to combine.
- Add all the breadcrumb ingredients to a bowl and mix to combine.
- If you are using jarred roasted red peppers, rinse well and pat dry to remove some of the jarring fluid taste.
- Fill roasted pepper halves with a few teaspoons of the mixture and roll as shown.
- Place them into a 12×8-inch baking dish, top with seasoned breadcrumbs, and bake on the middle rack for 15-20 minutes or until the breadcrumbs are golden brown.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
