Roasted pepper rolls

Here the recipe for a simple and colorful dish that would work great for a party. I was inspired by a rather classic flavor combination: butter beans and roasted red peppers. These two components go into some of our summer salads in Italy and they work great together. I tried to play with these flavors and got to a totally different dish!


Roasted pepper rolls

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 4 Servings

Ingredients

  • 2 cans butter beans
  • 2 red peppers
  • 1 can spam
  • EVOO
  • thyme
  • chive
  • salt
  • pepper

Directions

  1. Start by roasting the red peppers. You can do it in a number of ways: on the grill, in the oven, on the flame of the stove. You will have to cook the peppers for about 20 to 30 minutes turning them around as the skin becomes black and blistered. For the oven cooking, keep the broil function on and turn the pepper once. If you choose the flame, put your pepper on a fork and keep turning it every couple of minutes.
  2. As soon as the peppers are cooked put them in a closed container to cool down, anything will work: a ziploc, a paper bag, a bowl covered with plastic. Closing the peppers in some container will help you taking off the skin once the pepper has cooled down.
  3. While the peppers cool down, start on the filling. Blend the beans with the salt, pepper, herbs adding enough oil to get a smooth paste but rather solid paste.
  4. Cut the spam into cubes (ham would work as well) and mix it into the bean mixture.
  5. Skin the peppers and clean them of their seeds. Cut them in long and rather wide stripes (4-8 stripes per pepper). Form the bean mixture into oval nuggets the size of your palm and wrap them in the roasted pepper stripes
  6. Serve as an appetizer or a main course accompanied by some homemade tortilla chips. To make mine I followed Manu's Menu suggestions, except I cooked them in the oven instead of on the stove. Simply cut tortillas into wedges, arrange on an oven dish, sprinkle with oil and cook until crispy (5 min in a 400F oven).

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13 Responses to Roasted pepper rolls

  1. What a fantastic appetizer! Your pepper rolls look delicious.

  2. What a delightful and original appetizer! Thanks again for linking up to my pepper blog hop! Pinned 🙂

    • PolaM says:

      I usually do a side with sliced peppers and butter beans sauteed together and dressed with a bit of white vinegar… That evening I had an inspiration and decided to change things up…

  3. mjskit says:

    What a great tasty appetizer! Quite different but the flavors sound wonderful!. Never would have thought of spam and butter beans! 🙂

  4. Manu says:

    Ohhh I almost missed this post! I love roasted peppers… they mean "summer" to me! 😉 I love idea of filling them and serving them as an appetizer! 🙂 The tortilla chips look fantastic, I will try and bake them too next time! Thanks for the mention! <3

  5. Frank says:

    I like the combination of flavors here… will have to try it!

  6. That is a delicious appetizer… I would not be able to control my portions!!

  7. Erin says:

    Great Appetizer! So easy, and pretty!

  8. Kimby says:

    Beautiful presentation, Pola! I love butter beans but never thought to blend them for a filling like this — neat idea.

  9. Sandra says:

    This is fantastic appetizer Pola! I love roasted peppers! Awesome idea!!

  10. Tiffany says:

    What a pretty appetizer!

  11. Anncoo says:

    These look so pretty and delicious too!

  12. Ruth says:

    These look great – roasted peppers are so tasty. The homemade tortillas look fantastic too!

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