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 teaspoon of peach mixture on one end of each red 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.

Photo and Recipe Courtesy of the California Tree Fruit Agreement.