Wash the bell peppers thoroughly and pat them dry. Slice each pepper lengthwise into strips about 2-3 inches wide, then carefully remove all seeds and white membranes from each strip. Arrange the pepper strips on a baking sheet, skin-side down, creating a single layer. This opens up the pepper to catch and hold the filling effectively.

Crumble the feta cheese into a bowl until you have a chunky, spreadable consistency. Add the garlic powder and a generous pinch of freshly ground black pepper, then stir gently to combine the seasonings throughout. I find that crumbling the feta by hand rather than mashing it keeps the texture more interesting and less dense.

Preheat your oven to broil. Spoon the feta filling mixture from Step 2 generously into each pepper strip, distributing it evenly along the center. Drizzle the olive oil lightly over all the stuffed peppers, coating both the peppers and the cheese. The oil will help the peppers soften and the cheese to brown beautifully under the broiler.

Place the baking sheet 4-6 inches under the broiler and cook for 3-5 minutes, watching carefully to prevent burning. The peppers should soften slightly and the feta should turn golden brown on top with some charred spots—this is where the best flavor develops. I always keep the oven door cracked slightly so I can see exactly when the cheese reaches that perfect golden stage.

Remove the baking sheet from the broiler and let the peppers rest for 5 minutes at room temperature. This allows the cheese to set slightly while the peppers remain warm and tender. Serve as an appetizer, side dish, or light meal.