Ingredients:
1 lb miniature red bell peppers or 1 lb orange bell peppers or 1 lb yellow bell peppers
1 1/2 cups crumbled feta cheese
2 tablespoons sherry wine
1/3 cup finely grated parmesan cheese
1/2 teaspoon minced dried basil or 1 tablespoon minced fresh basil
1/4 teaspoon cumin
1/4 teaspoon dried ancho chile powder
1/2 teaspoon garlic powder
1/4 teaspoon salt or 1/4 teaspoon salt or seasoning salt, to taste ( I use Johnny’s)
Directions:
Cut the tops off the mini bell peppers and take out the seeds and larger white veins; rinse out with water, then set aside.
Put the crumbled feta cheese in a bowl and add the sherry; toss to coat.
Mix together well the remaining ingredients in a separate bowl, then add the mixture to the feta cheese and toss to mix them all well.
Spray a large casserole dish (I use a large oval white Corning Ware) with an olive oil mister or pan spray.
Preheat oven to 350 degrees F.
Stuff each mini bell pepper with the herbed feta mixture, making sure there’s a good amount of feta in each pepper; place peppers in the casserole dish.
When all peppers are stuffed, place cover on casserole dish and bake in oven for 30 to 45 minutes until peppers are nice and soft and the cheese is melted. If too much of the cheese melts out of the peppers, use a spoon to put it back in. 🙂
Serve and enjoy!
Servings: 6-8
Time preparation: 10 min.
Time total: 55 min.