Roasted peppers stuffed with feta and olives

Cut a slit down the side of each pepper, not all the way to the tip, cut around the stem leaving it on, and remove the seeds into a little bowl. Alternatively halve them lengthwise.

For the filling, combine the sour cream with crumbled feta and a little black pepper.

Roughly chop the pitted Kalamata olives and add.

Thinly slice the scallions, green parts only, and add with parsley, saving about a tablespoon of parsley for garnish.

Mix, add a big handful of a good melting cheese, and taste; no salt is needed.

Fill the peppers a tablespoon at a time and press them closed; wipe clean with a paper towel if wanted.

Drizzle with olive oil and sprinkle a little salt over the peppers.

Bake in a preheated 475F oven on the center rack for about 20 minutes, until soft and slightly charred; use the broiler for the final two or three minutes if they have not charred.

Let cool 5 to 10 minutes before serving.

Blend the jarred pasta sauce with two or three jarred roasted red peppers until smooth, then heat on the stove until slightly thickened, about 10 minutes; taste for seasoning.

Spread a layer of sauce on a serving platter, set the stuffed peppers on top and sprinkle with fresh parsley.

Her peppers took 25 minutes and did not need the broiler.

Drizzle white balsamic vinegar over the peppers on the plate.

Test with a fork or knife to the bottom; they should be soft and almost falling apart. Hers went back in the oven for another five to ten minutes.