Involtini Di Peperoni

Course : Vegetables
Serves: 4
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4 medium bell peppers -- several colors
1/2 cup pitted black olives sweet unspicy variety -- minced
3/4 pound fresh ricotta
1/4 pound bacon -- sliced
1 bunch leaves of several sprigs of marjoram
1 tablespoons olive oil
1 teaspoon salt and pepper.
1 package wooden tooth picks

Preparation / Directions:

Quarter the peppers, discarding the seeds, and broil the resulting strips skin-side up to loosen the skins, then scrape the skins off. Preheat the oven to 450F. 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.


Nutritional Information:

196 Calories (kcal); 14g Total Fat; (64% calories from fat); 10g Protein; 8g Carbohydrate; 24mg Cholesterol; 455mg Sodium

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