Bell Peppers Stuffed With Feta & Dill

[kirra]

Bell Peppers Stuffed With Feta & Dill

The great thing about these peppers is they're good hot, at room temperature or cold. They also make a bright, colorful display on a platter. I like them best with the feta, but I've also made them with chevre (goat cheese), and although I prefer dill, I've used other herbs such as thyme, basil and oregano.

Ingredients:

3 large bell peppers (assorted colors)
6 ounces feta cheese, crumbled
Juice of 1/2 lemon
1/4 cup minced red onion
3 tablespoons minced fresh dill
1 large egg beaten

Preparation:

Preheat oven to 375 degrees.

Stem the peppers and cut into eighths, top to bottom. Remove pith and seeds. Cut eighths in half crosswise. Mix all remaining ingredients in a small bowl with a fork, crushing any large chunks of cheese.

Spoon about a tablespoon of the cheese mixture into each pepper segment and arrange on a baking sheet. Bake on the middle rack until cheese begins to brown, about 15 minutes.

Serve hot, warm, room temperature or cold. Makes 48 appetizers