3 whole jarred roasted red peppers, cut in half
3 ounces of herbed goat cheese
2 teaspoons heavy cream
¼ bunch basil, cut into chiffonad
Rinse peppers and lay out to dry on paper towels. Mix goat cheese with cream to a spreadable consistency. With the long side of the pepper facing you, spread 1/6 of the cheese on top. Sprinkle evenly with 1/6 of the basil and roll tightly away from you. Cut into two or three 1-inch pieces, depending on length of pepper, and secure with a toothpick. Repeat with remaining ingredients. Makes 14-16 rolls.
25 calories; 1 grams protein; 1 grams carbohydrates; 1 grams fat (1 saturated); 3 milligrams cholesterol; 97 milligrams sodium; no fiber