4 long red peppers
250g feta cheese, grated
2 tablespoons extra virgin olive oil
1/2 chilli pepper, well chopped
1 tablespoon chopped parsley
Crushed black pepper
1 teaspoon dry oregano
FOR THE GARNISH:
100g rocket salad
50ml aged balsamic vinegar
Wash the peppers well, slice off the tops and de-seed them.
In a bowl, mix the grated feta with the olive oil, chilli pepper, parsley, salt, black pepper and oregano.
Stuff the peppers with the mixture and cover with breadcrumbs.
Brush peppers with olive oil and fry or grill over a medium heat until well browned on all sides.
Serve on a bed of rocket salad with olives, dressed in balsamic vinegar.