Ingredients

The following ingredients have 4 Servings
  • 4 – 5 Poblano peppers – halved
  • 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

Instruction

  • 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.