Preheat the oven to 240 ° O / bottom heat. Line the tray with baking paper or foil. Wash the peppers, cut in half, core and cut halves lengthways into thirds. Place the pieces with the skin side up on the laid-out tray and put it in the oven for 15-20 minutes. If the skin begins to turn black and puff up slightly, get it out immediately and let the pepper strips cool.
In the meantime, crumble the sheep's cheese in a bowl and mix it with sour cream and ajvar until it is slightly creamy and season with a little salt. Mix the oil with all the herbs and add a little salt. Skin the garlic cloves and cut into thin slices. Split larger 1 x.
Now carefully peel off the skin from the cooled paprika strips, spread them out smoothly with the former skin side on a surface, spread 1 teaspoon each of sheep's cheese cream and roll up. Pour some of the oil mixture into a shallow, sealable bowl and spread a few garlic slices in it. Then put the rolls in and cover them with the remaining oil and the garlic slices. Store the bowl in the refrigerator until ready to be eaten. The rolls should be able to pull through for at least 1 hour.
If the oil mixture is left over after consuming it, do not dispose of it. It can - stored in the refrigerator - be kept for a few days and can be used again for inserting.