In a food processor, blend the first four ingredients together until completely combined. Set aside. Next, trim, de-vein and de-seed the roasted red peppers as necessary. Slice top to bottom to create 3/4 inch wide strips, pat dry. To make rolls, form cheese mixture into 3/4 inch balls. Wrap balls with the bell pepper strip, joining the two ends. Slide a toothpick through the two ends of the pepper on an angle to hold the roll in place. Repeat until all rolls are formed.