Feta-Stuffed Peppers By NYT Cooking

Author: David Tanis

Time: 1 hour
Yield: 6 servings

Get full recipe ๐Ÿ‘‡๐Ÿป
http://cooking.nytimes.com/recipes/1014968-feta-stuffed-peppers

INGREDIENTS

6 1-inch-thick slices day-old French bread, crust removed
3 tablespoons olive oil
3 garlic cloves, grated
3 tablespoons chopped parsley
2 teaspoons chopped thyme
1 teaspoon chopped rosemary
1 ounce grated Parmesan
Salt and pepper
6 small sweet peppers, about 1 pound
6 ounces mild feta cheese

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