Greek Peppers

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 2 red bell peppers, roasted, peeled and chilled
• extra virgin olive oil
• 2/3 cup feta cheese, crumbled
• 8 ounces cream cheese, softened
• 2 teaspoons fresh lemon juice
• 1 garlic clove, peeled and chopped very fine
• 1/2 teaspoon oregano leaves
• fresh basil leaf, torn if large
• salt & freshly ground black pepper

Recipe

• 1 cut the two red bell peppers lengthwise into thirds, carefully removing seeds and membranes.
• 2 place on a baking sheet skin-side up and flatten out with the palm of your hand.
• 3 brush or drizzle with a bit of olive oil and roast at 500 degrees until skins become charred and slightly wrinkled.
• 4 upon removing from the oven, immediately place them into a sealed bowl or plastic bag.
• 5 when the peppers are cool enough to handle, peel the skins off with your fingers and discard the skins — don’t rinse the peppers or you’ll rinse away that delicate smoky flavor from the roasting.
• 6 arrange on a plate and chill for about 30 minutes.
• 7 combine cheeses, lemon juice, garlic, oregano and season to taste with salt and pepper.
• 8 divide mixture into as many portions as you have roasted pepper sections and shape it into a log.
• 9 mold the pepper over the cheese log and form it into a jalapeno pepper shape, lay it in the center of a salad plate.
• 10 at the thicker end, tuck in a stem of fresh basil.
• 11 drizzle with olive oil and serve.