Red Pepper and Feta Amuse-Bouche

2 large red bell peppers

1–2 tablespoons olive oil

2 tablespoons finely chopped garlic

2 tablespoons finely chopped fresh parsley

Salt and freshly ground black pepper

3–4 ounces feta cheese, thinly sliced

 

Cut about {1/2} inch from the tip and tail of the bell peppers and remove the seeds. Slice the peppers in half lengthwise and then cut each half into thirds or quarters, making relatively flat slices. Warm the oil in a skillet over low heat. Add the peppers and cook over low heat for 10 to 15 minutes on each side. This long, slow cooking allows the sugars in the peppers to caramelize. Try not to let the peppers burn or even brown too much. If they start to brown or stick, reduce the heat and add more oil if necessary. Flipping them periodically also helps slow the cooking process. When they are done, the peppers should be cooked just enough to be soft and sweet throughout, but al dente enough to hold their shape. Transfer the pepper slices to a plate and toss with the garlic, parsley, and a pinch of salt and black pepper. Don’t use too much salt, as the feta is salty. Arrange the peppers faceup on the plate, placing any bits of parsley and garlic left on the plate onto the pepper slices. Top each pepper with a thin slice of feta. Serve warm or at room temperature.