Feta-Stuffed Peppers

• 6 1-inch-thick slices day-old French bread, crust removed
• 3 tablespoons olive oil
• 3 garlic cloves, grated
• 3 tablespoons chopped parsley
• 2 teaspoons chopped thyme
• 1 teaspoon chopped rosemary
• 1 ounce grated Parmesan
• Salt and pepper
• 6 small sweet peppers, about 1 pound
• 6 ounces mild feta cheese

1. Heat oven to 350 degrees.
2. Cut bread into 1-inch cubes and pulse in food processor in batches to make coarse, soft crumbs.
3. (It should yield about 3 cups.)
4. Toss crumbs with olive oil and spread on a baking sheet.
5. Bake, stirring frequently, until crisp and barely browned, about 15 minutes.
6. Put baked crumbs in a bowl and add garlic, parsley, thyme, rosemary and Parmesan.
7. Season with salt and pepper and toss well to combine.
8. Set aside.
9. Cut peppers in half lengthwise and remove seeds.
10. Place in a low-sided baking dish in one layer.
11. Season cut side lightly with salt.
12. Fill each pepper half with 1/2 ounce crumbled feta and press in cheese with fingers.
13. With a spoon divide the seasoned crumbs evenly among the pepper halves.
14. Bake for about 30 minutes, until crumbs are golden and cheese is softened.
15. Serve warm from the baking dish.

bread, olive oil, garlic, parsley, thyme, rosemary, parmesan, salt, sweet peppers, feta cheese

Taken from cooking.nytimes.com/recipes/1014968 (may not work)