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Ingredients

• 2 red bell peppers
• 2 orange bell peppers
• 2 yellow bell peppers
• 12 frozen or canned in brine artichoke hearts, thawed or drained
• 12 anchovy fillets, drained and chopped
• 20 cherry tomatoes, quartered
• 4 cloves garlic, minced
• 2 tbsp chopped fresh oregano
• Salt and pepper to taste
• 1/3 cup extra virgin olive oil plus olive oil for coating peppers prior to roasting
• 3 tbsp red wine vinegar
• 1/4 cup fresh basil, chopped
• 1 cup crumbled feta cheese

Description

These Peppers Are Filled With Tomatoes, Feta Cheese, And A Great Blended Marinade To Top It All Off.

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