Stuffed Roasted Red Peppers
Rinse and halve bell peppers and remove seeds and ribs. Place bell pepper halves cut-sides down on an oven rack lined with aluminum foil. Roast peppers under oven broiler, watching carefully, until skin is black. Remove peppers from oven, cool with a damp cloth and remove skin.
Rinse dill and parsley, shake dry, pluck leaves and chop. Press garlic clove through a garlic press. Mix garlic, dill, parsley, cream cheese and 1 tablespoon lemon juice and season with salt and pepper.
Spread 1 tablespoon cream cheese mixture on each bell pepper half and roll up. Cover rolled peppers and refrigerate for at least 1 hour.
To serve, cut rolled peppers into thick slices, fasten with decorative toothpicks and garnish with parsley to serve.