Pepper Involtini with Goat Cheese

Wash and dry the peppers, then place them on baking tray and put them  under the grill for about 20-25 minutes in a preheated oven at 250C°. When they are black all around (do not worry if they look like you burnt them), take them out of the oven, place them in a plastic bag or in a bowl covered with plastic wrap. Leave them in the bag to sweat for about 15 minutes, then take them out and peel them, being particularly careful not to break them. Using your fingers scrape all the black off the outside of the peppers, then  remove the stem and the seeds.

Cut the peppers into 8 strips that are about 2 cm wide. Sprinkle them with salt, pepper and finely chopped chives, then place a spoon of goat cheese on each slice and roll each pepper strip around the cheese using chives to tie it well.

Drizzle with extra virgin olive oil and serve.