SERVES: 4

Ingredients

Mix of 2-3 each of Cubanelle Peppers, Jalapeño Peppers and about 10 Cherry Peppers
2 tablespoons extra virgin olive oil
½ cup shallots, diced
8 ounces fresh Portobello mushrooms, diced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried dill
½ teaspoon crushed red pepper
Salt
8 ounces feta cheese
4 ounces ricotta cheese
breadcrumbs for garnish

Directions

1. Preheat oven to 375°F.

2. Split the cubanelle and jalapeno peppers in half lengthwise, removing the seeds and ribs. Remove tops from cherry peppers and remove seeds and ribs. Arrange in a single layer, cut side up, in a shallow baking dish. Sprinkle with 1 teaspoon of salt. Set aside.

3. Over medium-high heat, heat olive oil in a large skillet. Toss in the shallots and mushrooms, and sauté for two minutes. Add the oregano, thyme, dill and crushed red pepper, and stir for 3 more minutes. Add a pinch of salt and sauté for a few minutes more, until the mushrooms are browned. Remove from heat.

4.In a large bowl, combine the feta and ricotta cheeses with the sautéed shallots and mushrooms, mixing well.

5. Fill each pepper with mushroom and cheese mixture. Top with breadcrumbs and a drizzle of olive oil. Bake for 30 minutes, until the peppers are tender and breadcrumbs are golden brown.

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