2lb Sweet mini peppers
9oz Feta cheese
Black pepper (optional)
In a mixing bowl beat eggs and pepper until blended. Crumble the feta cheese and add to the eggs.
Heat a skillet over medium-high heat, then add 1-2 tbsp. oil.
Cook the same way you would do scrambled eggs – 5 to 10 minutes over medium-low heat, stirring occasionally. Remove from the heat when the eggs are almost done. Let them cool down.
To prepare the peppers cut the top off with a paring knife and scoop out the seeds and veins.
Using a small spoon (or your fingers) and fill each pepper with the egg and feta cheese cheese mixture.
Heat another large skillet over medium-high and add 1/4 cup of oil. When the oil is hot enough, place the filled peppers in the skillet.
Turn on each side until they become golden.
Place on a paper towel to drain the excess oil.
Serve hot or cold, as an appetizer or a main dish.