Step-by-Step Instructions

Step 1: Roast the Bell Peppers

Preheat your oven to 400°F (200°C) or heat a stovetop grill.

Place the whole bell peppers on a baking sheet (lined with parchment for easy cleaning) or directly on the grill.

Roast or grill until the skins are charred and blistered, turning them occasionally for even roasting (about 10–15 minutes).

Step 2: Peel and Prepare the Peppers

Once roasted, place the peppers in a bowl and cover with plastic wrap. Let them stand for 10 minutes. This will make peeling the skins easier.

Peel off the charred skin, then remove the seeds and cut each pepper into 2–3 wide strips, depending on their size.

Step 3: Prepare the Filling

In a small bowl, mix breadcrumbs, Parmesan cheese, garlic, parsley, capers, a pinch of salt, and a dash of black pepper.

Add 1 tablespoon of olive oil and mix until the filling resembles damp sand.

Step 4: Assemble the Involtini

Take a strip of roasted pepper and place an anchovy fillet at one end.

Spoon about 1–2 teaspoons of the breadcrumb mixture over the anchovy.

Roll the pepper strip tightly, starting from the end with the anchovy, and secure it with a toothpick if needed.

Step 5: Final Touch

Arrange the rolls on a serving plate. Drizzle the remaining olive oil over them.

Garnish with additional parsley for a fresh touch.

Variations

Vegetarian: Replace anchovies with sun-dried tomatoes or marinated artichokes for a meat-free option.

Gluten-Free: Use gluten-free breadcrumbs.

Spicy Twist: Add a pinch of red chili flakes to the filling for a hint of heat.