18-20 bull’s horn, Anaheim, or Cubanelle peppers
1 1/3 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
1/2 teaspoon of salt
1/2 teaspoon of pepper
Bread

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 1/2 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.