- 8 small sweet peppers, either baby bell or Italian peppers, about 1 pound
- 2 cups feta crumbled
- canola oil for frying
- 2 tbsp olive oil
- Cut the peppers in pieces, pull out the seeds and membranes and remove the stems and seed pods at the top. Fry them in canola oil.
- Place the peppers in a plate with some paper towel, and let them cool.
- Heat the olive oil in a small pan, and add the feta. Cook and stir for two minutes. Add the peppers and stir. Cook for two more minutes.