Makes about 30 rounds Difficulty
3 large red bell peppers 1/2 lb goat cheese 1/8 cup chopped fresh chives 1/8 cup chopped fresh parsley 1 clove roasted garlic, minced* 1 teaspoon minced fresh thyme 2 Tablespoons chopped fresh basil Grated zest from 1/2 lemon 1/4 teaspoon fresh ground pepper Pinch of red pepper flakes Cream
Preheat the broiler. Place peppers on a baking sheet and under the broiler until the skin turns black and chars. Continue to turn the peppers until all sides are blackened. Remove from oven and place in a bowl. Cover with plastic wrap and let sit for 15 minutes. Remove from bowl and peel away charred skin. Carefully cut away the stems and cut the peppers in half, removing the seeds. Place all remaining ingredients except the cream in a medium bowl and mix until well blended. If mixture is stiff, add cream until it is smooth. Fill each pepper half with equal amounts of the cheese mixture and roll lengthwise. Place all the stuffed peppers on a plate, cover with plastic wrap and refrigerate for 4 hours or until the rolls are firm. Just before serving, cut each roll into 3/4" slices. Arrange decoratively on a serving plate and serve cold.
These are best when made ahead and allowed to chill for at least 4 hours.
*To roast garlic: Preheat oven to 350 degrees F. Cut top 1/4 from a garlic head and rub all over with olive oil. Wrap in foil and bake in oven for 45 minutes.
You can use almost any combination of herbs you prefer.