Roast beef and pepper rounds

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15 min


20 rounds

Roast beef and pepper rounds


  • 1/2 140-g log creamy goat cheese , at room temperature
  • 2 tbsp coarsely chopped fresh basil , or mint
  • 1 tbsp freshly squeezed lemon juice
  • 1 to 2 tsp prepared horseradish , preferably creamed
  • 41643 red bell pepper
  • 41643 green bell pepper
  • 5 slices deli roast beef


  • In a small bowl, stir cheese with basil, lemon juice and horseradish. Thinly slice peppers into strips. Thinly spread cheese mixture over beef slices right to edge. Don’t worry if beef tears; it won’t show when rolled. Lay 4 pepper strips on short edge of each slice. Tightly roll beef around peppers. Trim ends of peppers that are peeking out from rolls. Then slice each into rounds about 3/4 inch (2 cm) long. Arrange on a platter. Rolls will keep well, covered and refrigerated, up to half a day.

Nutrition (per serving)

  • Calories
  • 18,
  • Protein
  • 2.1 g,
  • Carbohydrates
  • 0.4 g,
  • Fat
  • 0.9 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 91 mg.

If you’re tired of pastry-laden hors d’oeuvre, you’ll love these fresh rolls. They look fancy but are easy to make.