Stuffed pepper rolls

Ingredients for 4 servings:

• 2 red bell peppers
• 2 large tomatoes
• 15 basil leaves, chopped
• 50 g cheese (Pecorino)
• 40 ml olive oil
• 1 clove(s) garlic, chopped
• 1 ½ tbsp breadcrumbs
• salt and pepper
• basil
• olive oil
• Cheese (Pecorino)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sicilian starter

Halve the peppers, remove the cores, place on a baking sheet, and season with salt. Grill in the oven for about 10 minutes (grill, level 3) until the skin begins to blacken. Cover with a damp kitchen towel. The skin will then peel off easily. Peel and core the tomatoes, and cut into small cubes. Mix the tomatoes, basil, garlic, pecorino, and breadcrumbs together. Mix in the olive oil and season with salt and pepper. Spread this mixture evenly over the pepper halves and roll up. Before serving, halve the rolls and arrange them on a plate. Sprinkle some pecorino over the top and drizzle with a teaspoon of olive oil. Garnish with basil and serve with bread (e.g., ciabatta). The rolls are easy to make ahead of time.