Drain the peppers and cut them into strips. Peel onion and garlic and chop finely. Cut cheese into 8 slices.
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash cutlets and pat dry. Season with salt and pepper. Spread 1 teaspoon of pesto on each cutlet and spread half of the paprika on top.
Roll up and fix with wooden skewers.
Heat the oil in a frying pan. Brown the rolls in it all around, take them out. Sauté the onion and garlic in hot frying fat. Stir in tomatoes and dried herbs and bring to the boil. Season with salt, pepper and sugar.
Spread the tomato sauce and the rest of the paprika in an ovenproof dish. Put the rolls into it. Cover with mozzarella. Bake in a hot oven for about 10 minutes. Ciabatta goes well with it.