Ingredients 18-20 bull's horn، Anaheim، or Cubanelle peppers 1 13 pounds of feta cheese 3 tablespoons of olive oil 4 heaping tablespoons of finely chopped parsley 2 small hot peppers (of your choice)، finely chopped 12 teaspoon of salt 12 teaspoon of pepper bread
Directions Preheat oven to 390°F (200°C).
Cut a cap off the tops of peppers، and scoop out seeds، taking care not to break or tear the pepper. In a bowl، mash the feta with a fork until soft. Add oil، parsley، hot peppers، salt، and pepper and mix until very well combined.
Using a small spoon، stuff the cheese mixture into the peppers (pressing down with the handle of the spoon to completely fill) to 12 inch from the top.
Press a small piece of bread into the pepper to keep the cheese filling from melting out during cooking. Place the caps back on each pepper.
Lay the peppers in a lightly greased or nonstick baking pan and roast for 20 minutes or until they soften in a 390°F (200°C) preheated oven.
Alternative: These peppers stuffed with feta cheese can also be cooked on the grill. Make sure the bread is firmly in place so the cheese doesn't melt out.