Red Pepper Rollatini
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.
Servings: 4 people
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 12x8-inch baking dish, top with seasoned breadcrumbs, and bake on the middle rack for 15-20 minutes or until the breadcrumbs are golden brown.
Video
Nutrition
Calories: 308kcal | Carbohydrates: 15g | Protein: 20g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 2383mg | Potassium: 318mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1065IU | Vitamin C: 40mg | Calcium: 310mg | Iron: 2mg
