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Preheat your oven broiler.
Wash and dry the bell pepper then cut in half and remove the seeds and stem. Place the pepper halves cut side down on a baking sheet lined with foil and place under the broiler until the skins are well charred, 10 to 15 minutes. Transfer the bell pepper to a bowl, cover the bowl and allow the peppers to steam for about 20 minutes.
Pull the skins off the bell pepper and place in a food processor along with the feta, yogurt, oil, lemon juice, garlic, oregano, and crushed red pepper and pulse until smooth. Scrape the mixture into a bowl and season with salt & pepper to taste. Cover and refrigerate for at least 2 hours to allow the spread to set and flavors to meld.
Serve with pita bread, sliced bread, or crackers.