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  Mediterranean Roasted Stuffed Peppers
  Category: Vegetables
  Author: Ric Cunningham, Wheatfield NY
  Date: 10/1/2010
  Hits: 1087
History: Lots of fresh peppers one day and a flash of an idea while making souvlaki. Basically Greek in origin. Description: Roasted Stuffed Cherry Peppers Preparation time: 45 min Serves: approximately 20

1 pound fresh red cherry peppers (not pickled)
8 ounces fresh feta in brine
1 tin anchovies
fresh or roasted garlic cloves
fresh Greek oregano if available, do not use dried
Good Greek or Italian Extra Virgin olive oil
Remove stems from peppers and seed with a melon baller.
Place one garlic clove, one oregano leaf and a bit of anchovy (to taste), between 1/2 and 1 depending on pepper size usually is good.
Fill pepper with feta cheese.
Drizzle with olive oil.
Place in preheated (350 degree) oven or on the grill until peppers are soft or browned.
I use mini muffin tins for small batches to help keep them upright or crowd them in a pie pan.
Serve as an appetizer or for a party.

Reformatted from a recipe submitted to, © Good Cooking, Inc. 2003
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