Cream Cheese and Roasted Pepper Spirals

Cream Cheese and Roasted Pepper Spirals

6 large red peppers

8 oz cream cheese

1 tbsp sour cream

1 tsp thyme

2 garlic cloves, minced

1/2 tsp salt

1/2 tsp pepper

2 green onions, sliced

1/3 cup fresh parsley or basil, chopped

You can roast your own peppers - core, seed, cut peppers in half, roast cut side down at 425 degrees for 25 to 30 minutes until slightly charred. Put in bowl covered with foil until room temperature and cool enough to handle. Carefully peel off skin, trying not to tear the peppers or use;

Jarred roasted peppers, drained well on paper towels. 

Beat cream cheese until soft. Beat in sour cream, thyme, garlic, salt and pepper until soft and spreadable. Add additional sour cream if needed. Mix in onions and parsley or basil. 

Divide mixture between peppers and spread evenly. Tightly roll each pepper lengthwise into cylinders. Wrap in plastic wrap, twisting ends tightly and refridgerate until cheese is firm - at least 4 hours or up to 3 days. 

To serve, unwrap each roll and slice crosswise into rounds.