Roasted Pepper Appetizer

Wash the peppers thoroughly, pat dry, and place them whole in a small baking dish.

Bake at 200 °C (400 °F) for 45 minutes until tender and slightly charred.

Transfer the hot peppers to a bowl, cover with plastic wrap or a lid, and let rest for 40 minutes.

Peel away the skins and remove the seeds, then slice the peppers into thin strips.

Finely dice the red onion, toss with lemon juice, and let marinate for 10 minutes.

Slice the olives into rounds and coarsely chop the cilantro.

In a small bowl, whisk together the cream cheese, olive oil, salt, and pepper until smooth.