Ingredients

4 red bell peppers
1 ripe peach, diced
6 ounces goat cheese
10 fresh basil leaves, julienned
2 tablespoons olive oil
Coarse salt
Fresh ground black pepper
24 toothpicks (optional)

Directions

Fire-roast red peppers over an open flame until skin blisters. Remove skin. Cut peppers in half and remove seeds and stem. Cut each half into three long strips.

In a bowl, combine peach, goat cheese and basil; mix until well combined.

To assemble, place peppers flat, skin-side down. Put 1/2 teaspoon of peach mixture on one end of each red pepper slice. Roll up pepper; peach mixture will be in the center. Brush the rolled peppers with olive oil and season with salt and pepper. Slide a toothpick through each rolled pepper, if desired. Makes 24 red pepper rolls.

Nutrition facts per roll: 34 cal. (79 percent calories from fat), 3 g total fat, 6 mg chol., 79 mg sodium, 2 g carbo., 1 g pro.