I, a strong bell pepper hater, have recently fallen in love with hungarian wax peppers. To me, these have none of that...pepper flavor that I just can't figure out how to like. They're slightly sweet, carrying just a lip-tingling amount of spice, not a tongue-burning fire. Soon after cooking with the peppers for the first time, I knew I wanted to pair them with squid and feta. I'll admit the results aren't gorgeous, but once I tossed some thyme on top and served the dish alongside a loaf of crusty bread, I didn't care as much anymore. <br /> <br />When picking the feta, make sure you choose a very creamy, sheep's milk variety that will melt into the sauce.

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