Ingredients
6 large red bell peppers
1 3/4 lb mild goat cheese,
crumbled (about 4 cups)
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
2 cloves garlic, minced
2 t chopped fresh thyme
3 T chopped fresh basil
grated zest of 1 lemon
1/2 t ground black pepper
pinch of cayenne pepper
heavy cream, optional
Preparation
Roast, peel and derib the red peppers. Try to keep the peppers in unbroken halves. In a bowl, mix cheese, chives, parsley, garlic, thyme, basil, lemon zest and ground pepper; season to taste with cayenne. Add a bit of cream if the mixture is very stiff and difficult to mix. Spread the cheese mixture onto the pepper halves and roll them into cylinders lengthwise. Refrigerate for a few hours to firm the filling. At serving time, cut each pepper roll crosswise into about 6 rounds. Arrange on a platter and garnish with fresh thyme sprigs.
