Name: Bell Pepper Cannelloni
Prep time: 30 min
Cook time: 20 min
Yield: 18 servings
Ingredients: 750 cl of whole milk; 525 g of ricotta; 75 g of breadcrumbs; 60 g of grated parmesan; 50 g of unsalted butter; 45 g of wheat flour; 40 g of black olive; 40 g of green olive; 4 leaf of fresh mint; 2 pinch of nutmeg; 2 egg; 2 red bell pepper; 2 green bell pepper; 2 leek; 5 cl of olive oil; 18 stuffed cannelloni; salt (according to taste); pepper (according to taste)

Bell Pepper Cannelloni

A flavorful recipe, ideal for special occasions.

Vegetarian Public

Course: Starter

Preparation time: 30 minutes

Cooking time: 20 minutes

Cost per serving: 0,93 €

Energy: 432 kcal / serving

Nutritional score:

Instructions

1. Slice the leeks and julienne the bell peppers.
2. Sauté the leeks in a knob of butter, add the bell peppers and mint leaves.
3. Finish cooking by adding a little water if necessary.
4. Prepare the filling by mixing ricotta, leeks, bell peppers, eggs, breadcrumbs, and grated Parmesan in a bowl.
5. Season with salt and pepper.
6. Using a small spoon, fill the cannelloni with this filling.
7. For the béchamel preparation: Slice the green and black olives.
8. Melt the butter in a saucepan, then whisk in the flour.
9. Add the hot milk, a pinch of nutmeg, salt, and bring to a boil.
10. Add the olives.
11. Grease a baking dish and spread two wooden spoons of béchamel on the bottom.
12. Place the cannelloni on top, cover with the remaining béchamel, and sprinkle generously with Parmesan.
13. Bake at 220°C (425°F) for 20 minutes.