Greek Peppers

Directions

1. 1
   Cut the two red bell peppers lengthwise into thirds, carefully removing seeds and membranes.
2. 2
   Place on a baking sheet skin-side up and flatten out with the palm of your hand.
3. 3
   Brush or drizzle with a bit of olive oil and roast at 500 degrees until skins become charred and slightly wrinkled.
4. 4
   Upon removing from the oven, immediately place them into a sealed bowl or plastic bag.
5. 5
   When the peppers are cool enough to handle, peel the skins off with your fingers and discard the skins - don't rinse the peppers or you'll rinse away that delicate smoky flavor from the roasting.
6. 6
   Arrange on a plate and chill for about 30 minutes.
7. 7
   Combine cheeses, lemon juice, garlic, oregano and season to taste with salt and pepper.
8. 8
   Divide mixture into as many portions as you have roasted pepper sections and shape it into a log.
9. 9
   Mold the pepper over the cheese log and form it into a jalapeno pepper shape, lay it in the center of a salad plate.
10. 10
    At the thicker end, tuck in a stem of fresh basil.
11. 11
    Drizzle with olive oil and serve.