Roasted red pepper and herbed chèvre swirls

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15 min


48 swirls

* PLUS Refrigeration Time: 180 minutes, Standing Time: 15 minutes, Roasting Time: 20 minutes


  • 6 large red bell peppers
  • 4 113-g logs creamy chevre , about 3 cups crumbled
  • 2 tsp finely chopped fresh thyme , 1/2 tsp dried leaf thyme
  • 1 large garlic clove , minced
  • 1/2 tsp freshly ground black pepper
  • 1 to 2 tbsp sour cream , or 35% cream
  • 1/4 cup finely chopped green onion
  • 1/4 cup finely chopped fresh cilantro , or flat-leaf parsley


  • Preheat oven to 425F (220C). Place whole peppers on a foil-lined baking sheet. Roast on bottom rack of 425F (220C) oven, turning every 5 minutes, until at least half of skins are charred, from 20 to 25 minutes. Remove from oven. Wrap foil from pan around peppers and seal. Let stand until peppers are cool enough to handle, at least 15 minutes. Then unwrap. Carefully slit 1 side of peppers lengthwise to remove stem and seeds. Place cut-side down on paper towels, then peel off and discard charred skins. Pat peppers dry.
  • While peppers are roasting, combine chèvre, thyme, garlic, pepper and 1 tablespoon (15 mL) sour cream in a food processor. Whirl until creamy and spreadable, adding another tablespoon (15 mL) sour cream, if needed. Stir in onion and coriander. Gently spread mixture over inside of pepper halves, about 1/4 inch (0.5 cm ) thick. Roll up each pepper tightly, lengthwise into a cylinder. Wrap in plastic wrap or waxed paper, twisting ends to firmly seal. Refrigerate at least until cold to firm chèvre, preferably overnight or up to 3 days.
  • To serve, unwrap each roll and slice crosswise into 3 or 4 rounds. Arrange on a platter and garnish with a few fresh parsley leaves, thyme or dill sprigs, if you like.

Nutrition (per serving)

  • Calories
  • 37,
  • Protein
  • 1.9 g,
  • Carbohydrates
  • 1.3 g,
  • Fat
  • 2.7 g,
  • Fibre
  • 0.3 g,
  • Sodium
  • 55.3 mg.

The rich creamy tang of chèvre (goat cheese) combined with the smoky sweetness of peppers makes these pinwheels a great bite with rare beef. We’ve adapted these from the Festive Occasions Cookbook (Weldon Owen) by Chuck Williams and Joyce Goldstein.