Stuffed Pepper Poppers
Rinse peppers, remove stems, seeds and ribs. Blanch peppers for 2-3 minutes in salted water. Remove and drain. Drizzle hot peppers with oil and vinegar and season with salt. Let cool.
Mix feta, cream and cream cheese until smooth. Season with salt and pepper, stir in herbs. Use a pastry bag to fill each pepper with cheese mixture. Serve garnished with bay leaves and oil.