~from Savoring Time in the Kitchen
Serves 4 as an appetizer - Makes approximately 16 pieces
8 Mini bell peppers of various colors
1/2 cup feta cheese, room temperature
1/2 cup Philadelphia-style cream cheese, room temperature
1 small clove garlic, minced
Dash of Tabasco hot sauce (or you may use a pinch of red pepper flakes)
1-2 teaspoons of chopped, fresh basil,
1-2 teaspoons of chopped, fresh oregano
1-2 teaspoons of chopped, fresh tarragon
1-2 teaspoons of chopped, fresh thyme
Pinch of salt and a good pinch of freshly ground pepper, to taste
Tuscan-flavored or plain olive oil and freshly chopped parsley for garnish - optional.
Preheat oven to 350F
Place each pepper lengthwise on a cutting board and with a sharp, serrated knife, cut in half from the bottom of the pepper up to the stem, trying to cut through the stem evenly, if possible. Remove seeds and any white membrane, wash and place on paper toweling to dry. If the pepper doesn't lie flat, cut a very thin flat strip off the bottom, lengthwise.
Combine the cheese, garlic, Tabasco, herbs and salt and pepper in a bowl. You may soften the cheese in a microwave for about 20 seconds if it isn't soft enough to mix. Blend everything until thoroughly combined.
Fill pepper halves with cheese mixture (don't overstuff) and place on a baking sheet, cheese side up, and bake for 10 minutes or until peppers are crisp-tender. Remove from oven and change oven to broiler. When ready, broil peppers for about 1 minute, watching carefully, until just golden on top.
Sprinkle with olive oil, if desired and sprinkle with freshly chopped parsley for garnish.