This dish is really scrumptious and one of my favourite ways of cooking peppers.
Here’s a vegan version, but if you like you can use alternative ingredients.
Do give it a try!

Ingredients for 4 people:

4 medium/big yellow and red Peppers
200 gr Vegan Creamy Cheese (I used a Rice milk soft Cheese), for a non vegan option use 1 diced fresh mozzarella and 4 tablespoons of freshly grated pecorino cheese
80 gr Vegan Ham (for a non vegan option use diced cooked ham plus 1 beaten egg)
1 small bunch of fresh parsley
1 clove of garlic
Salt
Pepper
Evo Oil

Instructions:

Do soak the peppers in fresh water before roasting them. I find this procedure always makes them more digestible.
Switch the oven on at 220° C and roast the peppers for roughly 30/35 minutes.

[cml_media_alt id='1336']Involtini di Peperoni Arrostiti Ripieni di Stracchino di Latte di Riso e Affettato Vegan - 5[/cml_media_alt]

Once they are cold peel the skin off and be careful not to break them.
You could do this even the day before and keep them in the fridge.
Mix the soft cheese with the diced ham, add a good drizzle of olive oil and half of the chopped parsley, season with a pinch of salt and pepper if you like.

[cml_media_alt id='1359']Roast Peppers Rolls with Creamy Stuffing of Rice Milk Cheese and Vegan Ham - 5[/cml_media_alt]

Cut every pepper lenghtwise and lay it flat on a dish.
Garnish with 1/4 of the stuffing making 4 fat rolls.

[cml_media_alt id='1360']Roast Peppers Rolls with Creamy Stuffing of Rice Milk Cheese and Vegan Ham - 4[/cml_media_alt]

Drizzle some olive oil on a pyrex pan and season with the finely chopped garlic.
Lay the rolls with the open edges belly down to prevent them from opening while baking.
Season with the remaining fresh parsley, salt, pepper and olive oil.

[cml_media_alt id='1361']Roast Peppers Rolls with Creamy Stuffing of Rice Milk Cheese and Vegan Ham - 3[/cml_media_alt]
Bake in a ventilated oven at 220° C for 20 minutes.
Serve hot and enjoy!

This post is also available in: Italian