Cheese Stuffed Wax Peppers
Pass the feta through a sieve and mix with the butter, paprika and cumin. Season with salt and pepper.
If the cheese is not sufficiently soft and spreadable, add a little milk. Stir in the parsley.
Trim the top of the pepper and scoop out the seeds and ribs. Fill the peppers with the cheese mixture. Cover and refrigerate for 2 hours. To serve, cut into wide slices and arrange on a serving plate.