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 combined. To assemble, place peppers
flat, skin-side down. Put 1/2 teaspoon of peach mixture
on one end of each 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.
Nutritional
Information
34 calories; 1 g protein; 2 g carbohydrates;
3 g fat; 6 mg cholesterol; 9 mg sodium
