Ingredients
Units
Scale
- 4 - 5 Poblano peppers - halved
For the Stuffing:
- 4 - 5 slices of sliced rustic bread - toasted and buttered
- 4 - 5 ounces of feta cheese
- 1/4 tsp. black pepper
- 1/2 red onion
- 3 cloves of garlic
- 1/2 cup of fresh Italian parsley
- Juice of 1/2 lemon
- 1 1/2 tsp. capers plus tsp. caper juice
- 3 tbs. Olive oil - plus some for drizzling
- Romano or Parmesan cheese for grating
Instructions
- Place the bread in a food processor and process into crumbs; add the onion, garlic, capers, plus caper juice, parsley, lemon juice, black pepper and olive oil and give a few good chops.
- Preheat the Oven 350 degrees.
- Place sliced peppers on a baking sheet and bake for 12 – 15 minutes, unstuffed. Remove from the oven and fill with the stuffing mixture. Grate Romano or Parmesan cheese over each filled pepper and drizzle with olive oil.
- Place back in the oven and bake 20 – 25 minutes.
- Serve with shavings of Parmesan or Romano cheese, olives and a slight squeeze of lemon.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Appetizer
