The variety of mini sweet peppers now available in fruit markets lends itself to lots of attractive appetizers like this one. Try it for your next melava malka.
30 mini sweet peppers
7 ounces feta cheese
1/4 cup fresh basil, checked
1 sprig fresh rosemary, checked
1/4 cup sundried tomatoes (the dried ones, not the ones packed in oil)
Preheat the oven to 350 degrees and line a baking sheet with aluminum foil.
Slice the peppers from stem to tip on one side, leaving the stem intact. Carefully remove the seeds (there aren’t too many).
In the bowl of a food processor, process the basil, rosemary and sundried tomatoes. Pulse until evenly chopped and the mixture is very fine. Remove from the food processor and place in a mixing bowl. Add the feta and combine.
Use a small spoon to stuff the feta mixture into the peppers. Place stuffed peppers on the prepared baking sheet.
Bake for 8-10 minutes, until peppers are just starting to soften. Transfer to a serving dish and serve hot or cold.