How to make it

  • Roast the peppers:

  • 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:

  • 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:

  • 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:

  • 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.

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Reviews & Comments 3

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  • ladychablis 8 years ago
    i bet these are yummy!
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  • gkwillow 9 years ago
    How beautiful and delicious sounding! I would be excited to have these offered to me...
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  • jo_jo_ba 9 years ago
    Per Pinwheel:
    Calories: 31.5
    Total Fat: 1.9 g
    Cholesterol: 7.0 mg
    Sodium: 32.4 mg
    Total Carbs: 2.0 g
    Dietary Fiber: 0.5 g
    Protein: 1.7 g
    Was this review helpful? Yes Flag

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