6 small red bell peppers 2 Tablespoons olive oil 3 garlic cloves, thinly sliced 9 ounces feta 12 fresh mint leaves, chopped Juice and grated rind of 1 lemon 1 Tablespoon chopped fresh thyme 3 Tablespoons pine nuts Fresh ground pepper
Cut the peppers in half and remove seeds. Rub the skins of the peppers with a little oil and place skin side down in a buttered baking dish. Preheat oven to 400 degrees F. Add half of the garlic to the peppers, the cheese, mint leaves, lemon rind, remaining garlic, thyme, pine nuts and pepper. Drizzle with a little oil and lemon juice. Roast peppers for 30 minutes until they are tender and are beginning to char around the edges. Serve immediately.