Stuffed pepper rolls with garlic bread

Ingredients for 2 servings:

• 2 bell peppers, red
• ½ ball of buffalo mozzarella
• 1 tbsp mascarpone
• 2 tbsp Parmesan, freshly grated
• 1 dash of cream
• salt and pepper
• 2 sprigs of parsley, chopped
• 50 g breadcrumbs
• 10 g butter
• Extra virgin olive oil
• 4 slices of toast
• 4 tsp garlic butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Quarter the peppers. Remove the seeds and skins and place the pieces skin-side up on a baking sheet. Flatten slightly. Broil under the grill until the skins begin to blister and turn black. Rinse the peppers with cold water and then peel them. Cut them in half lengthwise again. Blend the mozzarella with the mascarpone and Parmesan using a hand blender. Add the cream until creamy, spreadable, but not runny. Season with salt and pepper. Stir in the chopped parsley. Lightly toast the breadcrumbs in the butter, then add half to the cheese mixture and mix well. Place the pepper strips on a board, spread generously with the cheese mixture, and roll them up. Place in a greased baking dish and sprinkle with the remaining breadcrumbs. If there is any leftover cheese mixture, spread it between the pepper rolls. Preheat the oven to 175°C (top/bottom heat) and bake the pepper rolls on the middle rack for about 30 minutes, until the crumbs begin to brown. For the garlic bread, lightly toast the slices of bread. Then spread them with the garlic butter and bake for the last 6-7 minutes.