Greek Theme Part 2: Roasted Peppers Stuffed with Feta Cheese

The last appetizer Miss T and I made for our Greek Day was a fabulous stuffed pepper filled with feta cheese or herbed goat cheese and farmers' market tomatoes. I'll have to say, I liked the ones stuffed with herbed goat cheese best. The goat cheese was creamier and richer, and the herbs added a nice layer to the flavors the feta ones lacked. But all around wonderful, easy to fix, and a pretty appetizer for any party.

PEPPERS STUFFED WITH FETA
INGREDIENTS 
12 small, sweet peppers, I used mini-bell peppers
8 oz feta cheese, block not crumbled (or goat cheese; Feel free to use a flavored cheese too. The herbed goat cheese was wonderful.)
1 large tomato
2 T olive oil
1/4 cup water
Salt to taste
1) Preheat over to 350 degrees.
2) Boil water in a medium-sized pot. Gently put pepper into boiling water and simmer for 5 minutes to soften.
3) Remove peppers from water. Set aside to cool until easily handled.

4) Meanwhile, slide tomato in half through the middle (not through the stem). Squeeze gently to remove seeds. Slice tomato into strips.






5) Cut feta into strips just long enough to fill each pepper.
5) Slice peppers length-wise down one side only. Do not slice in half. Remove stem and seeds.

6) Stuff with cheese and a strip or two of tomato.

7) Place stuffed peppers into a baking dish that will pack them in so they are touching. Carefully pour water into the bottom of the pan and drizzle olive oil over the peppers. Sprinkle with salt. (You can sprinkle other herbs over the top if you wish as well; thyme, oregano, dill or rosemary would all work well.)


8) Bake at 350 degrees for 15-20 minutes until the peppers are tender and the cheese is soft. Let cool a little before serving. You don't want the hot cheese to burn someone's mouth.