Roasted red pepper and herbed chèvre swirls

Ingredients

• 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