Stuffed Cucumber Tapas
|2||hothouse cucumbers, peeled if desired|
|6 to 8||sweet peppers, multi colors|
|4 ounces||feta cheese, crumbles|
|3 tablespoons||extra virgin olive oil|
|1-1/2 tablespoons||red wine vinegar or sherry vinegar|
|1 tablespoons||fresh oregano, coarsely chopped|
|1/2 teaspoon||crushed pepper flakes, optional|
|salt and pepper to taste|
Slice 1 cucumber lengthwise into strips, should make between 8 and 10 long strips. Cut the strips in half. Cut 1/2 of a cucumber into disks, about 18-20. Wrap one strip half around the cucumber disks to create a cup. Secure strip closed with a toothpick or skewer.
Dice 1/2 of a cucumber, sweet peppers, onion and olives. In a mixing bowl whisk together olive oil, vinegar, oregano, pepper flakes, salt and pepper. Add diced vegetables and 2 ounces of the crumbled feta. Toss to combine. Let stand until ready to serve.
Fill each cucumber cup with a heaping tablespoon of pepper mixture. Sprinkle with remaining crumbled feta. Serve immediately.