With the peppers I prepare very tasty stuffed rolls: everyone ate them at home | Only 100 calories!

Today we will see how to prepare delicious pepper rolls stuffed with aubergines and potatoes. Surely, this is not the usual boring recipe, because it embodies not only delicacy (which never hurts) but also genuineness.

It is no coincidence that this dish will make those who are on a diet happy, as with a touch of delicacy you will balance the flavor very well with the lightness. And the preparation? You are rightly wondering how long it will take to bring dinner to the table, well, you will be happy to know that it only takes a few minutes and very few steps.

The recipe for pepper rolls stuffed with aubergines and potatoes, too good!

Preparation time: 15 minutes
Peppers resting time: 10 minutes
Cooking time: 45-50 minutes
Total time: 1 hour and 15 minutes
Servings: 15 rolls
Calories: 100 per roll

Ingredients

• 400 g of potatoes
• 100 g of grated light mozzarella
• 40 g of grated Parmesan
• 10 g of butter
• 5 peppers
• 1 eggplant trimmed and diced
• 1 chopped onion
• 3 tablespoons of olive oil
• a few tablespoons of breadcrumbs
• Just enough chopped parsley
• Just enough salt and pepper

Preparation

1. First of all, place the whole peppers in a dripping pan lined with special paper, sprinkle them with a drizzle of oil and put them in the oven (the oven must be hot) for 25-30 minutes at a temperature of 200°C .
2. In the meantime, pour a drizzle of oil into a non-stick pan, add the chopped onion, brown it, add the diced aubergine, pepper, salt, add half a glass of water, mix, cover with a lid and leave to go for 5 minutes low flame .
3. Now peel the potatoes, cut them into pieces, place them in a saucepan with plenty of salted water, light the heat, let them soften, then take the peppers out of the oven, seal them in a food bag and let them rest for 10 minutes .
4. Now drain the potatoes in a container, mash them with the appropriate tool, add the butter, stir to melt it, add the aubergines, 80 g of mozzarella, 40 g of Parmesan, salt, black pepper and chopped parsley, then mix .
5. Once this is done, completely peel the peppers, cut them into slices, stuff them with the aubergine and potato filling and roll them up.
6. Transfer the rolls to a rectangular dripping pan oiled and dusted with breadcrumbs, garnish with 20 g of mozzarella, 20 g of Parmesan and a drizzle of oil.
7. Finally put it to cook in the preheated oven for about 20 minutes at a temperature of 180°C , at the end bring it to the table.