Roasted Stuffed Peppers

4 small bell peppers (any color)
2 tablespoons butter
3 tablespoons olive oil
1 1/2 lbs. mushrooms (roughly chopped)
4 tablespoons chives (finely chopped)
4 oz. feta cheese
1 cup fresh white bread crumbs
1/3 cup Parmesan cheese
Salt & pepper to taste

Preheat oven to 350 degrees.

Halve peppers lengthwise, keeping stems intact. Remove seeds and ribbing carefully. Grease shallow baking dish with butter and arrange peppers side-by-side in the dish.

Warm butter and 1 tablespoon oilve oil in a skillet over medium heat. Add mushrooms and saute until golden and no excess liquid remains in pan (about 5-7 minutes). Stir in chives. Spoon mixture into pepper halves.

Crumble feta cheese over mushroooms. Mix bread crumbs and parmesan in small bowl; sprinkle on top. Season with salt & pepper to taste. Drizzle with remaining 2 tablespoons oil.

Roast uncovered 45 minutes. Serves 8.