Roasted pepper rolls

Here the recipe for a simple and colorful dish that would work great for a party. I was inspired by a rather classic flavor combination: butter beans and roasted red peppers. These two components go into some of our summer salads in Italy and they work great together. I tried to play with these flavors and got to a totally different dish!


  • 2 cans butter beans
  • 2 red peppers
  • 1 can spam
  • EVOO
  • thyme
  • chive
  • salt
  • pepper


  1. Start by roasting the red peppers. You can do it in a number of ways: on the grill, in the oven, on the flame of the stove. You will have to cook the peppers for about 20 to 30 minutes turning them around as the skin becomes black and blistered. For the oven cooking, keep the broil function on and turn the pepper once. If you choose the flame, put your pepper on a fork and keep turning it every couple of minutes.
  2. As soon as the peppers are cooked put them in a closed container to cool down, anything will work: a ziploc, a paper bag, a bowl covered with plastic. Closing the peppers in some container will help you taking off the skin once the pepper has cooled down.
  3. While the peppers cool down, start on the filling. Blend the beans with the salt, pepper, herbs adding enough oil to get a smooth paste but rather solid paste.
  4. Cut the spam into cubes (ham would work as well) and mix it into the bean mixture.
  5. Skin the peppers and clean them of their seeds. Cut them in long and rather wide stripes (4-8 stripes per pepper). Form the bean mixture into oval nuggets the size of your palm and wrap them in the roasted pepper stripes
  6. Serve as an appetizer or a main course accompanied by some homemade tortilla chips. To make mine I followed Manu’s Menu suggestions, except I cooked them in the oven instead of on the stove. Simply cut tortillas into wedges, arrange on an oven dish, sprinkle with oil and cook until crispy (5 min in a 400F oven).

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