4 bell peppers, sweet red, yellow or orange
4-6 Tablespoons extra virgin olive oil
2 Tablespoons. fresh oregano, minced
6 ounces feta cheese, crumbled
1 cup kalamata (Greek) olives, pitted and sliced
salt and freshly ground black pepper to taste

The original recipe called for pre-heating a gas grill to medium high heat on just one side.

Cut the peppers in half, remove seeds and membranes. Rub each half generously with olive oil on all sides. Lightly season the peppers with salt and freshly ground black pepper. Place them on lightly oiled grill rack on the OFF side of the grill. Cover and grill for approximately 5-7 minutes.

Mix together the remaining olive oil and the minced fresh oregano (or other fresh herbs of your choosing). In a separate bowl, combine the feta cheese and sliced kalamata olives.

Turn the peppers over and divide the feta cheese and olive mixture evenly between the peppers.  Drizzle with the olive oil and oregano mixture.  Cook for another 5-7 minutes or until the peppers are lightly charred.  (You may discover at this point that you want to turn on the grill for the last part of the cooking.)

Makes 8 servings.