Prep Time: 30 min
Total Time: 4 hours 50 min
Makes: 10 servings
6 large red or green bell peppers
1 cup whole Greek or pitted ripe olives
4 ounces mozzarella or provolone cheese, cut into cubes
1/4 cup olive or vegetable oil
1/4 cup lemon juice
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh OR 1/4 teaspoon dried oregano leaves
1 teaspoon chopped fresh OR 1/4 teaspoon dried basil leaves
1/2 teaspoon chopped fresh OR 1/8 teaspoon dried sage leaves
1/2teaspoon salt
1/8 teaspoon pepper
2 large cloves garlic, finely chopped
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Set oven control to broil. Broil bell peppers with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in plastic bag and close tightly. Let stand 20 minutes.
2. Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1/4-inch strips. In glass bowl or jar, mix peppers, olives and cheese.
3. In tightly covered container, shake all remaining ingredients; pour over pepper mixture. Cover and refrigerate at least 4 hours, stirring occasionally.
Store tightly covered in refrigerator up to 2 weeks.
My Recipe Collection 