Greek Peppers

1. 1

   Cut the two red bell peppers lengthwise into thirds, carefully removing seeds and membranes.

2. 2

   Place on a baking sheet skin-side up and flatten out with the palm of your hand.

3. 3

   Brush or drizzle with a bit of olive oil and roast at 500 degrees until skins become charred and slightly wrinkled.

4. 4

   Upon removing from the oven, immediately place them into a sealed bowl or plastic bag.

5. 5

   When the peppers are cool enough to handle, peel the skins off with your fingers and discard the skins - don't rinse the peppers or you'll rinse away that delicate smoky flavor from the roasting.

6. 6

   Arrange on a plate and chill for about 30 minutes.

7. 7

   Combine cheeses, lemon juice, garlic, oregano and season to taste with salt and pepper.

8. 8

   Divide mixture into as many portions as you have roasted pepper sections and shape it into a log.

9. 9

   Mold the pepper over the cheese log and form it into a jalapeno pepper shape, lay it in the center of a salad plate.

10. 10

    At the thicker end, tuck in a stem of fresh basil.

11. 11

    Drizzle with olive oil and serve.

* Per serving · 4 servings · Values may vary.