Melt the garlic and chop the peppers and ham. Mix all ingredients.
Cut the filo pastry in wide strips and smear one by one with oil, placing each stripe on top of each other (so we have two for filling base).
Put a tbsp. of the filling, fold the two edges and wrap them. Smear on top with some olive oil. Bake at 170oC in the air until the leaves are gold-brown.