Perfect Pepper Pinwheels Recipe

How to make it

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• Roast the peppers:

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• Preheat oven to 425F and line a baking sheet with foil.
• Place whole peppers on the sheet and roast on bottom rack of oven, turning every 5-10 minutes, until at least half the skin is charred - about 20-25 minutes.
• Immediately place the peppers in a bowl and cover with plastic wrap for 15 minutes, to allow the steam to loosen the skins.
• Slice peppers in half lengthwise and remove the seeds, then the skins, and set the peppers aside.

• Make the filling:

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• In a food processor or with electric beaters, whip chevre, cream cheese, thyme, oregano, garlic, yogurt, chives and pepper until creamy and easily spreadable.

• Assembly:

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• On the inside of each roasted pepper half, arrange 4 basil leaves to form a sort of "blanket" over the surface.
• Gently spread a layer of the cheese mixture over each basil "blanket", about about 1/4 - 1/3" thick.
• Roll up each pepper half lengthwise into a tight spiral, wrap in plastic wrap and twist the ends to seal.
• Place on a baking tray or large plate and chill overnight, or up to 4 days.

• To serve:

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• Unwrap and slice each chilled roll crosswise into 4 rounds with a sharp serrated knife, cleaning the knife after each cut.
• Arrange on a platter, cut sides up, and serve. Refrigerate any leftovers up to 2 days.