Pre-heat your oven with the bake/broil option to 210 C (410 F)

Add 2 red bell peppers to a baking tray, drizzle each one with some extra virgin Spanish olive oil and sprinkle with some sea salt

Cut a slit on 2 cloves of garlic, wrap them in foil paper, add to the baking tray with the bell peppers, and add the bell peppers and garlic to the oven for about 18 minutes, then remove from oven and let them cool off

To make the garlic cream cheese filling, begin by finely mincing 1 clove of garlic and adding to a mortar, remove the skin from the roasted garlics, add them to the mortar, and using a pestle, mash everything together until you form a paste

Add ¾ cup of cream cheese to a bowl, add the garlic paste from the mortar, some freshly chopped chives, 1 teaspoon of fresh lemon juice, 1 tablespoon of extra virgin Spanish olive oil, season it with sea salt and a generous portion of freshly cracked black pepper, and mix everything together, then cover with seran wrap and set aside

Once the bell peppers have cooled off, cut the stock and remove the skin, then cut vertical strips that are about 1-inch wide

Add about ½ tablespoon of the garlic cream cheese filling into each strip of bell pepper, then roll each one up, tucking in the thinnest part underneath, and seal each one with a toothpick

Add them to a plate, and then to the fridge for at least 30 minutes, to let all the flavors develop

When ready to be served, sprinkle with some fresh chives and enjoy!