Albanian Fërgesë with Roasted Peppers and Feta

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 5-7 minutes, or until softened and translucent.

Add the minced garlic and chopped bell peppers to the skillet. Cook for another 8-10 minutes, stirring occasionally, until the peppers are tender-crisp.

Stir in the undrained can of diced tomatoes, smoked paprika, red pepper flakes (if using), salt, and black pepper. Bring the mixture to a simmer.

Reduce the heat to low, cover the skillet, and let it simmer for 10-12 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Remove the skillet from the heat. Gently stir in the crumbled feta cheese until just combined. Do not overmix, as the feta should remain somewhat chunky.

Garnish with fresh chopped parsley and serve warm, perhaps with crusty bread for dipping.