Roasted Bell Peppers Stuffed with Feta Cheese

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(4 servings)

I love this style of peppers although I don't always have the patience to make them. I broil the peppers first, wrap them and allow them to cool slightly before finally stuffing them and returning them to the oven.

When I do make them I often regret I didn't make more because they are very delicious.

4 red bell peppers
1/4 cup shallots, finely chopped
1 clove garlic, minced
1 serrano pepper, seeded and chopped
1 handful fresh parsley, chopped
2/3 cup bread crumbs
1/2 lb feta cheese (give or take), cut into small cubes
1 tbsp olive oil
freshly ground black pepper, to taste

Turn on your oven broiler.

Wash, then cut the red peppers in half (lengthwise) and scoop out the seeds. Place the cut side down on a baking sheet and move them into the oven. Broil (keeping an eye on them) until the skins have blackened.

Remove from the oven and cover securely with aluminum foil.. or place them on a large plate and cover them with plastic wrap for about 10-15 minutes.

Pull off the blackened skins and place the peppers onto an oiled baking dish, cut side facing up. Don't worry if you can't pull all of the skin off. Set aside.

Preheat oven to 450°F.

Toss together the shallots, garlic, serrano pepper, parsley, bread crumbs, feta, egg yolk, olive oil and ground pepper in a bowl until evenly mixed.

Divide the cheese mixture evenly between the peppers filling their cavities.

Bake for about 20 minutes or until the tops have browned. Remove from oven and serve.