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Heat a 12-inch cast-iron skillet over medium-high
heat 5 minutes. Whisk together feta cheese, yogurt,
minced green onion, mint, 2 Tbsp. fresh lemon juice,
and 2 Tbsp. extra virgin olive oil in a small bowl.
Stir in salt and pepper to taste. Let stand at room
temperature until ready to use. Toss mini sweet
peppers with 1 Tbsp. oil; sprinkle with desired
amount of salt. Cook peppers in hot skillet over
medium-high heat, turning occasionally, 8 minutes or
until charred and slightly wilted. Transfer peppers
to a plate; drizzle with 2 Tbsp. fresh lemon juice.
Serve with feta mixture.
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