Recipe courtesy of California Tree Fruit Agreement
4.0 red peppers
1.0 ripe peach, diced
6.0 ounces goat cheese
10.0 leaves fresh basil, julienned
2.0 tablespoons olive oil
fresh ground black pepper
Fire-roast red peppers over an oven 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 tooothpick through each rolled pepper, if desired. Makes 24 red pepper rolls.