In a small bowl, combine the goat cheese, chives, mint, lemon juice, red pepper flakes, salt and pepper.
Separate each roasted red bell pepper in 4 segments.
Place about 1 teaspoon of the cheese mixture on each segment.
Roll each pepper strip.
Refrigerate the rolled up pepper quarters for up to a few hours before ready to serve.
Cut each rolled up pepper quarter in half and plate.
Garnish with chives and mint leaves.
Notes
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *Inspired by a Martha Stewart recipe