Preheat your oven to broil. Halve the red peppers and place them cut-side down on a lined baking sheet. Broil for 15 to 25 minutes until skins are charred.

Transfer the charred peppers to a heatproof bowl, cover, and allow to steam for 10 to 15 minutes. Peel off the skins once cool enough to handle.

In a food processor, combine the roasted peppers, feta cheese, garlic, lemon juice, olive oil, cayenne pepper, salt, and pepper. Blend until silky smooth.

While the dip blends, cut the pita bread into triangles and lay on a baking sheet. Drizzle with olive oil and salt. Broil for 3 to 5 minutes until golden.

Spoon the dip into a serving bowl, garnish with parsley and reserved feta, drizzle with olive oil, and serve warm with pita triangles.