4 romano peppers
200 g feta
50 g cheddar
4 slices bread
2 onions
4 garlic cloves
1 chilli, deseeded
fresh herbs
Gently simmer the peppers in a big pot of water until they are soft but not tender. If they split, you overdid it, damn it. Drain them and let cool. Cut the tops off and take out the seeds. Blitz the onions, garlic and chilli with a bit of oil to make a puree. Put this with the cheese and bread and herbs in a food processor and blitz. It should be a smooth paste. Stuff -- don't overstuff -- the peppers and bake at 180 for 30-45 min.
Inspired by My Greek Dish
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