am i making this too hard?
i'm thinking of doing a casual antipasto platter tomorrow and LOVE the kardoula peppers stuffed with feta that they sell at WF but would like to make my own. it seems as though it should be easy, right? but i'm unsure of the right pepper to use. was thinking of a cubanelle stuffed with a mixture of feta, olive oil, oregano and red pepper flakes but the ones i purchase have a nice bite that i don't think i'd be able to recreate - any ideas?
those peppers aren't made in-house, they're the Divina brand, and they use basic red & green peppers.
here's the ingredient list if you still want to try to recreate them: Red (or Green) Peppers, Sunflower Oil, Feta Cheese (Sheep & Goat Milk, Rennet, Sea Salt), Feta Whey Cheese (Sheep & Goat Milk Whey, Rennet, Sea Salt), Garlic, Basil, Sea Salt, Citric Acid.