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Appetizer Rolls with Roasted Peppers and Cream Cheese "Philadelphia"
Instructions
Brush the chili pepper and the bell peppers with vegetable oil on all sides – the oil helps the characteristic roasted crust to form. Cover with a lid or foil and place in the oven for 30 minutes at 200 °C. Steam builds up under the lid, which later makes it easier to remove the skin.
Finely chop the fresh herbs to taste. Basil or dill work best – they pair most vividly with the cream cheese. Basil lends a Mediterranean character, dill a Russian accent.
Combine the chopped herbs with the cream cheese in a bowl. Season the filling with salt and pepper to taste and add a pinch of dried thyme. Mix thoroughly with a silicone spatula until smooth.
When the roasted peppers have cooled to warm, remove the skin – this is the key moment. If the pepper has cooled completely, the skin will not come off. Remove the stem with the seeds and cut the peppers into halves or quarters.
Place a portion of filling on the edge of each half – about a teaspoon. Do not add too much, or the filling will spill out when you roll it up.
Carefully roll up the rolls, starting from the edge with the filling. The pepper should completely wrap around the filling. If it falls apart, hold the roll with your fingers for 10 seconds so it "sets".
Drizzle the finished pepper rolls with olive oil for shine – this makes the appetiser look more striking and appetising. Serve chilled.
Tips
- 1
The roasted peppers can be prepared the evening before – then in the morning the appetiser comes together in literally 5 minutes. Store in the refrigerator in a tightly closed container.
- 2
Peel the skin while the peppers are still warm – that way it comes off in seconds. On cooled peppers it is almost impossible to remove.
- 3
Use fresh basil or dill – they pair best with the cream cheese. Eggplant rolls are made on a similar principle.
- 4
When serving, you can drizzle with soy sauce or teriyaki sauce – it gives an interesting Asian accent to this classic appetiser.
FAQ
What can I use instead of "Philadelphia" cream cheese? +
Curd cheese (any brand) will work, as will ricotta (denser and less creamy), soft goat cheese such as chèvre (which gives a distinctive sharp accent), mascarpone (richer and more delicate), or processed cheese (the most budget-friendly option). You can also use a homemade Philadelphia-style cheese made from kefir. Each cheese has its own character: cream cheese is the most versatile, goat cheese is piquant, ricotta is neutral, mascarpone is dessert-like. The main condition is that the cheese must be thick enough to hold its shape.
Can I use fresh peppers instead of roasting them? +
Fresh peppers are not suitable for these rolls – they are firm and brittle, so they will not roll up but simply snap. Roasting not only softens the structure but also gives the pepper its characteristic sweet smoky note, which goes wonderfully with cream cheese. An alternative to roasting is to hold the peppers in boiling water for 15–20 minutes, but the result is worse – there will be no "smoky" aroma. You can also use ready-made jarred roasted peppers.
How long do the finished rolls keep? +
In the refrigerator in a tightly closed container – up to 2 days. I do not recommend keeping them longer: the cream cheese absorbs refrigerator odours, and the pepper can lose its structure. Before serving, take them out 30–40 minutes ahead so the rolls warm up to room temperature – that is exactly how the flavour opens up best. Do not freeze them: after thawing the pepper becomes watery and the texture is spoiled. Make portions you will eat in 1–2 sittings.
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