Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 4 bell peppers (several colors will look nicer)
- 1/2 cup pitted black olives (the sweet, unspicy variety), minced
- 3/4 pound fresh ricotta (get this from a delicatessen that has real ricotta)
- 1/4 pound bacon, sliced
- The leaves from several sprigs of marjoram
- Olive oil, salt and pepper.
- Wooden tooth picks
Preparation:
Quarter the peppers, discarding the seeds, and broil the resulting strips skin-side up to loosen the skins, then scrape the skins off.Preheat your oven to 450F (220C).
Combine the ricotta, minced olives and marjoram leaves in a bowl, seasoning the mixture with salt and pepper, and adding just enough olive oil to make it creamy. Spread some of the mixture over each of the pepper strips.
Roll up the pepper strips, wrap each with a slice of bacon (half a slice will probably do), and stick them with tooth picks to hold them together. Put them in a lightly oiled pan and bake them until the bacon is crispy and done, about a half hour.
Though these will work nicely as a side dish I prefer them at the beginning of the meal.
A wine? A light white, for example a Tuscan Galestro.
Yield: 4 servings bell pepper rollups.
