Agrodolce pepper rolls

Agrodolce pepper rolls

Total: 1 hr 5 Min. | Active: 40 Min.
vegetarian, lactose-free
Nutritional value / piece: 48 kcal
, Fat: 2 g
, Carbohydrate: 7 g
, Protein: 1 g


18 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


3 red peppers
1 garlic clove


1 red onion
1 tbsp olive oil
2 tbsp sugar
5 tbsp white balsamic vinegar
1 tbsp pine nuts
1 tbsp capers
1 tbsp sultanas
1 sprig flat-leaf parsley
1 sprig peppermint
6 tbsp breadcrumbs
1 tbsp olive oil
1 tbsp honey
¼ tsp salt
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How it's done

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Halve the peppers lengthwise, place cut side down on a baking tray lined with baking paper.

To roast

Approx. 15 mins. in the centre of an oven preheated to 230°C. Halve the garlic clove, place alongside the peppers, roast for a further 10 mins. until the pepper skin is charred and starts to bubble.

Carefully peel away the skin, cut lengthwise into thirds. Finely chop the garlic, set aside.


Finely chop the onion. Heat the oil in a frying pan. Add the onion and sauté for approx. 10 mins. Add the reserved garlic along with the sugar, sauté for approx. 2 mins. Add the balsamic, bring to the boil, remove the pan from the heat.

Coarsely chop the pine nuts. Drain the capers, finely chop the capers, sultanas, parsley and mint. Add to the onions along with the remaining ingredients, mix and leave to cool.


Spread approx. 1½ tsp of filling on top of each strip of pepper, roll up and secure with toothpicks.


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