Feta Stuffed Peppers

  • 2-3 large or 4-5 small, 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
  • Bread

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.

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