Need some inspiration for Valentine’s Day? 💖 Roasted Red Pepper Rolls - A Heartfelt Recipe

Hey there, foodie friends! Hope you're all having a fantastic and prolific week!
Although it's a bit late now, I've got a delightful recipe to share with you, one that's close to my 💔 and always a hit with my loved ones.😍

It's none other than my beloved Roasted Red Pepper Rolls.

Don't let the fancy appearance fool you; this recipe is incredibly easy to whip up. In fact, I've even taught a similar version to eager learners, including kids, during my volunteer days in London. These three pictures below were taken during that session. ⬇️ [Note: The individuals in the pictures below have consented to their images being shared on social media]

Trust me, the joy of rolling, mixing, and baking these goodies is contagious!😂👩‍🍳

Now, if you're wondering what inspired this recipe, well, I have to credit my dear grandmother for instilling in me a love for roasted bell peppers. She had a knack for incorporating them into almost every dish, and I've followed in her footsteps ever since. Those memories of her freshly cooked veggies straight from the garden still bring a smile to my face.

Originally, this recipe was all about crafting mini rolls using those gorgeous roasted red pointed peppers. However, with Valentine's Day around the corner, I couldn't resist adding a heart-shaped twist, using some heart-shaped moulds I had tucked away in my pantry.

With this batch, I'll be making five rolls instead of the usual eight, but the love poured into each one makes them extra special. Now, let's dive into the recipe, shall we!

Roasted Red Pepper Rolls

Ingredients:
4 pointed red peppers, cleaned, halved, seeds and stem discarded

Filling Ingredients:
2 parsnips, medium, cleaned, peeled, and chopped (about 200g pulp)
30g roasted walnuts/pecan nuts
4 spring onions, cleaned, chopped (separate the white and green parts)
3 cloves of garlic, minced/grated, (one cloves extra if you make coriander sauce)
1/4 tsp sea salt
White pepper and nutmeg to taste
Red and green chilli to taste, optional
1 bunch of coriander leaves, chopped (if you want to make coriander sauce)

Topping Ingredients:
1 tbsp each of sunflower seeds, pumpkin seed, and pine nuts, roasted and minced

Serving Suggestions:
Coriander leaves and spring onions sauce (as my today's favourite sauce)
Cashew béchamel sauce
Plain coconut yogurt
Mushroom sauce

Instructions:

Preheat your oven to 190°C (375°F).

Spread the seeds and nuts on a baking tray and roast them for about 8 minutes or until golden brown.

Set them aside to cool, then mince them separately.

Prepare the red peppers:

Clean the red peppers, halve them lengthwise, and discard the seeds and stem.

Transfer the red pointed peppers onto a baking tray lined with parchment paper.

Roast them in the oven at 190ºC for 30 minutes or until they turn brown.

Once cooked, cover the red peppers with kitchen foil and let them cool down at room temperature.

Remove the skin and set aside.

Prepare the filling ingredients:

Clean, peel, and chop the parsnips.

Steam the parsnips for 10 minutes at medium heat until tender.

If using, clean the chilli peppers, halve them lengthwise, discard the seeds and stem and chop them.

Clean and chop the onion separating the white parts from the green ones.

Prepare the filling:

In a pan, sauté onions, chilli peppers, nuts, garlic, and spices.

Add the parsnip pulp, cook for a few minutes, and set aside to cool.

Process the mixture until smooth.

Make the Rolls:

Combine the seeds in a big plate.

Spoon the parsnip mixture onto each red pepper half and roll them up.

Coat the rolls in the roasted seeds mixture and arrange them on a serving plate.

How to have the heart-shaped version ⬇️

Clean the heart-shaped mould thoroughly and ensure it is dry, and place the mould on a flat surface where you will assemble the rolls.

Lay pieces of two roasted red peppers half in the heart-shaped mould, ensuring it covers all the inside surface.

Spoon the parsnip mixture into the mould, filling it to the top.

Cover with remaining pieces of red pepper.

Carefully remove the heart-shaped rolls from the mould and place them on a serving plate.

Be gentle when handling the heart-shaped rolls to maintain their shape and presentation.

Note: These rolls can be stored in the fridge for up to 6 days or in the freezer for up to 6 months. Feel free to get creative with your toppings and spices!
So there you have it, folks! A heartfelt recipe that's sure to impress your loved ones. Give it a try and let me know how it turns out.

Until next time, happy cooking and spread the love! 🌟👩‍🍳🧡

Simona

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Thank you so much 🙏 for visiting and reading my post, all of which are 100% my original content. By the way, my bio looks much prettier thanks to @riverflows (79), that gave me a nice code.

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