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heat the oven to 425'. drain the pepper in a colander. if they are whole slice them in half, discarding wny stems of seeds. arrange a layer of peppers in 4 small individual gratin dishes of 1 large gratin dish. top with a hadful of basil leaves, then crumble over a layer of feta. season with pepper to taste, and drizzle with the oil. repeat with additional layers to use all of the peppers, basil and feta. top with the parmigiano-reggiano and a few grinds of pepper. bake 15-20 minutes of until the cheesee has browned lightly. serve hot.
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