Agrodolce pepper rolls

Total time: 1hr 05m
Preparation Time: 40m

For 18 piece

Nutritional Information

Contains 48 Kcal, 1g Protein, 7g Carbohydrates, 2g Fat


  • Peppers
  • 3 red pepper
  • 1 garlic clove
  • Filling
  • 1 red onions
  • 1 tbsp olive oil
  • 2 tbsp sugar
  • 5 tbsp white balsamic vinegar
  • 1 tbsp pine nuts
  • 1 tbsp capers
  • 1 sprig flat-leaf parsley
  • 1 tbsp sultanas
  • 1 sprig peppermint
  • 6 tbsp breadcrumbs
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 0.25 tsp salt

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  • Peppers

    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.
  • Filling

    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.
  • Rolls

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

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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