Preparation:

Wash the peppers, stem them, and cut them into strips that will lie flat, discarding stems and seeds. Lay the strips on your grill, skin side down, and cook over fairly intense heat until the skin is well blistered and puffy, turning the strips carefully if one end of the strips blisters more than the other. If you don’t have a grill or don’t want to fire it up, perform this operation using your broiler.

When the skins of the strips are all nicely blistered, peel them away and rinse the peppers under cool water, gently scraping any bits of skin that don’t want to come off with your thumb nail. Drain the strips well and marinate them in the herbs and olive oil until it’s time to serve them.

Top them with crumbled feta, to taste, once everything is well combined.