Peppers with Feta

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Due to the heft of these peppers, this dish is sufficient enough to be served as a main. Extra small bell peppers are stuffed with a mild feta, and baked with a lavish handful of herbaceous bread crumbs. Although a simple dish, these peppers come with an amazingly complex taste – perfect at both room temperature or warmed.


  • 6 1-inch-thick slices day-old French bread (remove crust)
  • 3 tablespoons olive oil
  • 3 garlic cloves (grated)
  • 3 tablespoons parsley (chopped)
  • 2 teaspoons thyme (chopped)
  • 1 teaspoon rosemary (chopped)
  • 1 ounce Parmesan (grated)
  • Salt and pepper
  • 6 small sweet peppers, about 1 pound
  • 6 ounces mild feta cheese
  1. Heat oven to 350 degrees. Dice bread into 1-inch cubes, place in a food processor and pulse in batches until you have soft, coarse crumbs – should yield roughly 3 cups. Toss crumbs with olive oil before spreading out onto a baking sheet. Bake, stirring regularly, until barely browned, and crisp – roughly 15 minutes. Place the baked crumbs into a bowl, and add the garlic, thyme, parsley, rosemary & parmesan. Season with salt & pepper according to your preference, and toss well to mix. Set aside for later.
  2. Cut peppers in half lengthwise, & remove any seeds. Take a low-sided baking dish, and arrange peppers in a single layer. Lightly season the cut side with salt. Fill each pepper with ½ ounce crumbled feta, using your fingers to press in the cheese. Using a spoon, evenly divide the seasoned crumbs among the halved peppers.
  3. Bake for roughly 30 minutes, until the cheese is softened and the crumbs are golden. Serve warm straight from the baking dish, and enjoy!