This is a delicious appetizer that never fails to please. I always make them with goat's cheese, but you can use one of the other variations if you choose.
2 large red or yellow bell peppers or a combination, roasted and peeled
Extra virgin olive oil
Salt and pepper
¼ pound mild, creamy cheese from an obliging goat, or smoked mozzarella or feta
24 to 36 whole fresh basil leaves or 1 tablespoon chopped fresh herbs: parsley, chives, marjoram, and thyme, or 1½ teaspoons each chopped fresh oregano and mint
Cut the roasted peppers into strips about 1½ inches wide. Lay the strips on a work surface; brush the inside of each strip with olive oil and sprinkle with salt and pepper.
Cut or crumble the goat's cheese into bits a little narrower than the peppers. Place 2 or 3 whole basil leaves (or some mixed herbs) along the length of each strip. Place a piece of cheese at the end of eacah strip, then roll the pepper over the cheese, continuing to roll the length of the pepper. Fasten with a toothpick - I've used dried spaghetti when toothpicks were nowhere to be found - then repeat with the remaining strips.
If you're using crumbled feta cheese, brush the strips with olive oil and sprinkle with salt and pepper. Sprinkle lightly with the chopped oregano and mint or the chopped herbs and place a generous crumbling of cheese at the end of each strip. roll and fasten as directed. The flavours will develop as the peppers sit with the herbs and cheese, so they can be rolled in advance and refrigerated. Be sure to return them to room temperature before serving.
