1. In a small bowl, stir cheese with basil, lemon juice and horseradish. 2. Thinly slice peppers into strips. 3. Thinly spread cheese mixture over beef slices right to edge. Don't worry if beef tears; it won't show when rolled. 4. Lay 4 pepper strips on short edge of each slice. 5. Tightly roll beef around peppers. Trim ends of peppers that are peeking out from rolls. Then slice each into rounds about 3/4 inch (2 cm) long. 6. Arrange on a platter. 7. Rolls will keep well, covered and refrigerated, up to half a day. ---------------------------------------------------------------------------
Nutrition
Ingredients
