Recipe: Stuffed Roasted Red Peppers

Stuffed Roasted Red Peppers
rec.food.cooking/Sharon Badian/1995
Servings 4 as a first or side course

4 red peppers, roasted, peeled, sliced in half lengthwise, seeded and cored
4 oz of feta cheese
1 1/2 tbsp extra virgin olive oil
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
salt and pepper to taste

Preheat oven to 400 degrees.

Spread 1/2 tbsp of olive oil in a 8x8 inch baking dish.

You should have 8 pieces of pepper. Cut the cheese into 8 pieces. Wrap a piece of pepper around each piece of cheese and place in the baking dish.

Sprinkle peppers with basil, oregano, thyme, salt and pepper. Drizzle remaining 1 tbl of olive oil over peppers.

Bake peppers in oven for 15-20 minutes or until cheese is hot and bubbly. Serve with crusty bread.

The original recipe called for a little more (not much) olive oil and if you want more oil for dipping the bread, I would increse the oil to 2-3 tbsp.