Roasted-red pepper and herbed-chevre swirls



15 min


48 swirls

* PLUS Cooking time: 35 minutes
Roasted-red pepper and herbed-chevre swirls

Roberto Caruso


  • 6 large sweet red bell peppers
  • 4 113-g logs creamy chevre , about 3 cups, crumbled
  • 2 tsp finely chopped fresh thyme , or 1/2 tsp dried thyme
  • 1 large garlic clove , minced
  • 1 to 2 tbsp sour cream , or whipped cream
  • 1/4 cup finely chopped green onion
  • 1/4 cup finely chopped cilantro , or flat-leaf parsley


  • PREHEAT oven to 425F. Place whole peppers on a foil-lined baking sheet. Roast on bottom rack of oven, turning every 5 min, until at least half of each skin is charred, from 20 to 25 min. Remove from oven. Wrap foil from pan around peppers and seal. Let stand until peppers are cool enough to handle, at least 15 min, then unwrap. Carefully slice peppers in half lengthwise. Remove stems and seeds. Discard. Place peppers cutside down on paper towels, then peel off and discard charred skins. Pat dry.
  • COMBINE chèvre, thyme, garlic and 1 tbsp sour cream in a food processor. Whirl until creamy and spreadable, adding another 1 tbsp sour cream if needed. Stir in onion and cilantro and season with fresh pepper. Gently spread mixture over inside of pepper halves, about 1/4 in. thick. Roll up each pepper half tightly, lengthwise, into a cylinder. Wrap in plastic wrap or waxed paper, twisting ends to firmly seal. Refrigerate until chèvre is firm, preferably overnight or up to 3 days.
  • SERVE by unwrapping each roll and slicing it crosswise into 3 or 4 rounds. Arrange on a platter and garnish with a few fresh parsley leaves or sprigs of thyme or dill.

Nutrition (per serving)

  • Calories
  • 37,
  • Protein
  • 2 g,
  • Carbohydrates
  • 1 g,
  • Fat
  • 3 g,
  • Sodium
  • 55 mg.