Feta Stuffed Peppers

• 1 bag, sweet peppers (makes about 10-12 mini peppers)
• 6 ounces, feta 
• 2 ounces, Solvang Sheep Cheese
• 2 tbsp, red onion - finely chopped
• 4 tbsp, il Fustino Santa Ynez Blend EVOO - divided
• 1 tsp, dry oregano
• 1 small, tomato - finely diced
• 1 clove, garlic - minced
• 1 tbsp, mint - finely chopped
• pepper - to taste

Directions:

Preheat your oven to 350 degrees Fahrenheit.

Start by prepping the peppers, using a sharp knife cut each pepper in half lengthwise and remove the seeds and veins.

In a separate bowl combine crumbled feta and shredded sheep cheeses, chopped tomato, 2 tablespoons olive oil, and onion. Season with mint, oregano and pepper to taste. Mix well.

Evenly distribute filling into each halved pepper. Lay the stuffed peppers onto a baking tray. Drizzle with 2 more tablespoons of olive oil and bake in preheated oven for 20 - 25 minutes or until pepper are tender and slightly charred.

Enjoy!