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Polish Bell Pepper Rolls Recipe - Roladki z Papryki

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Stuffed Bell Pepper Rolls

Stuffed Bell Pepper Rolls

© Barbara Rolek licensed to About.com, Inc.
This colorful Polish bell pepper rolls dish -- roladki z papryki (rroh-LAHT-kee z pah-PRIH-kee) -- is a great way to use an abundance of sweet peppers and is another take on traditional stuffed peppers.

While this is a good candidate for the grill, it can be made indoors as well. What remains constant is to char the peppers in order to remove the skin and lend a smoky, roasted flavor to the dish. I like to use a combination of red, yellow, orange and green peppers because they look so pretty on the plate.

This can be a great main-course side dish or full vegetarian meal. This recipe calls for a bread filing, but any cooked grain can be substituted, but only 1 cup will be needed versus 2 cups fresh bread crumbs. The sweet and salty flavors achieved by the raisins and capers can be enhanced further by the addition of curry powder. Let your imagination be your guide! While this is typically not served with a sauce, a tomato or marinara sauce certainly wouldn't be out of order. Here are more Eastern European Grilling Recipes.

Here is a larger photo of Polish Bell Pepper Rolls or Roladki z Papryki.

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 3 servings Bell Pepper Rolls

Ingredients:

  • 3 large bell peppers (red, yellow, orange or green), washed and dried
  • 2 tablespoons roasted sunflower seeds
  • 2 tablespoons raisins
  • 2 cloves minced garlic
  • Bunch chopped fresh parsley
  • 2 cups fresh bread crumbs (or 1 cup cooked quinoa, barley, rice or buckwheat groats)
  • 6 tablespoons olive oil
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 1/2 cup finely grated Morski cheese or other melting cheese like Asiago or Parmesan
  • Salt and pepper
  • 2 tablespoons capers (optional)

Preparation:

  1. Roast the peppers on a grill, under a broiler or in the oven until the skin blisters and turns black on all sides. Place in a heatproof bowl, cover with plastic wrap and let steam 10 minutes. Peel, stem, cut in half lengthwise, de-seed, rinse and dry.

  2. In a small bowl, combine sunflower seeds, raisins, garlic, parsley, bread crumbs, olive oil, basil, thyme, cheese, salt and pepper to taste, and capers if using.

  3. Heat oven to 350 degrees. Lay the pepper halves flat and portion 1/6 of the filling at the widest end of the pepper and roll up as you would for stuffed cabbage, but leave the ends open. Repeat with remaining pepper halves. Place snugly in a greased casserole dish. Bake 15 minutes. When the dish comes out of the oven, sprinkle with a ittle grated cheese and chopped parsley or basil, if desired.

  4. Note: This dish can also be made by wrapping the rolls in foil and roasting them on a grill. Also the bread crumbs can be replaced with 1 cup cooked barley, white rice, wild rice, quinoa or any other grain.

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