In a pan, sauté the bell pepper, onion, and tomato cut into strips, add parsley, oregano, salt, and pepper to taste, stirring constantly. Set aside. In a bowl, add the tapioca, pour in the milk and mix. Add salt and pepper to taste, a pinch of baking powder, and flaxseed, mix again.

In a non-stick skillet greased with olive oil, pour the batter evenly across the skillet. Wait until the batter releases and flip to brown the other side. Add the filling and mozzarella cheese and roll up. Place some of the bell pepper, tomato, and onion mixture on top of the rolled dough. Finish with mozzarella cheese. Bake for 5 minutes at 180°C. 

Ready! Serve immediately.