Feta Stuffed Peppers


3 lg. bell peppers (assorted colors)
6 oz feta chesse –— crumbled
1/2 lemon –— juiced
1/4 c minced red onion
3 tbsp minced fresh dill
1 egg –— beaten

Heat oven to 375F.

Stem the peppers and cut into eighths, top to bottom. Remove pith and seeds. Cut eighths in half cross-wise.

Mix all remaining ingredients in a small bowl with a fork, crushing any large chunks of cheese. Spoon about a tablespoon of the cheese mixture into each pepper segment and arrange on a baking sheet. Bake on the middle rack until cheese begins to brown – about 15 minutes.

Serve hot, warm, room temperature, or cold.