Feta Stuffed Pepper
This is one of my all-time favorite recipes. I’m not sure why, but the combination of flavors works so well together. I’ve tried it with and without the hot peppers and its great either way. There are variations of this GreekFood.com recipe all over the internet and in cookbooks, which include many different cheese and seasoning options.
- 4-5 Cubanelle peppers
- 1/3 pounds of feta cheese
- 1 tablespoons of olive oil
- 1 heaping tablespoon of finely chopped parsley
- ½ small hot pepper (of your choice, jalapeño works well), finely chopped
- 1/8 teaspoon of salt
- 1/ teaspoon of pepper
Preheat oven to 390°F. Cut a cap off the tops of peppers, and scoop out seeds, taking care not to break or tear the pepper. In a bowl, mash the feta with a fork until soft. Add oil, parsley, hot peppers, salt, and pepper and mix until very well combined. Using a small spoon, stuff the cheese mixture into the peppers to 1/2 inch from the top. Press a small piece of bread into the pepper to keep the cheese filling from melting out during cooking. Place the caps back on each pepper. Lay the peppers in a lightly greased or nonstick baking pan and roast for 20 minutes or until they soften.