- Preheat oven to 180°C (350°F).
- Pat dry red peppers and cut into 12 strips, each about 4 cm (1 1/2 inches) wide. Sprinkle herbs and pine nuts over pepper strips. Place one Chèvre Noir stick at one end of a pepper strip and roll up the cheese. Pepper to taste.
- Place roulades on a cookie sheet and bake in oven for 5 minutes. Serve immediately.
Aide-gourmet tip: Cut roasted peppers and chèvre noir cheese into small cubes. Mix with the rest of the ingredients and use to garnish hamburgers or sandwichs.