Makes 20
20 Fresno peppers, jalapenos, or your favorite hot pepper (Fresnos are red)
1 tbsp. olive oil
1/4 white wine vinegar
4 oz. feta cheese
4 oz. cream cheese, softened
1/4 tsp. salt
few grinds black pepper
Remove tops of peppers. With the tip of your knife, cut the membrane holding the core loose and pop out the core and seeds. Put peppers in a shallow dish or bowl and cover with the oil and vinegar. Marinate for 1-4 hours at room temperature.
Preheat oven to 325. Remove peppers from the marinade and place on a cookie sheet. Roast for 20 minutes until tender and just blistered or browned. Let cool.
In a small bowl, mix the cheeses, salt, and pepper. Place cheese in a large resealable storage bag, and work down to one end. Snip of the corner with a scissors (the mixture is thick so you want at least a 1/2 to 3/4 inch cut) and pipe cheese into peppers.
