Instructions: I am usually pretty greedy when it comes to roasted red peppers and eat them on French or Italian bread toast with cream cheese or drizzled with a little bit of very good extra-virgin olive oil. Grate on a little black pepper. Its great. I often had it for breakfast when I had a bumper crop of roasted red peppers. I stuffed them once too but I cant remember what I stuffed them with - some sort of cheese. I think it was feta. You dont need a lot of feta since its a fairly strong cheese.

Now I remember. I stuffed them with feta cheese. Drizzled on a little olive oil. A little black pepper. Bake until hot. I served them as an appetizer. Because of the cheese, its pretty high fat so best to stick to very small portions. You might try stuffing them with lowfat or non-fat cream cheese though I dont know how the nonfat stuff cooks.

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