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Marinated Roasted Peppers, Olives & Cheese

Source of Recipe

Betty Crocker


Recipe Introduction

"This blend of colorful peppers, Greek olives, mozzarella cheese and fresh, fragrant herbs makes a mouthwatering appetizer or salad."

List of Ingredients

6 large red or green bell peppers
1 cup whole Greek or pitted ripe olives
4 ounces mozzarella 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 oregano leaves or 1/4 teaspoon dried oregano leaves
1 teaspoon chopped fresh basil leaves or 1/4 teaspoon dried basil leaves
1/2 teaspoon chopped fresh sage leaves or 1/8 teaspoon dried sage leaves
1/2 teaspoon salt
1/8 teaspoon pepper
2 large garlic cloves, finely chopped



Recipe

1. Set oven control to broil.
2. Broil bell peppers with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in a plastic bag and close tightly. Let stand 20 minutes.
3. Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1/4-inch strips. Place peppers, olives and cheese in glass bowl or jar.
4. Shake remaining ingredients in tightly covered container; pour over pepper mixture. Cover and refrigerate at least 4 hours to blend flavors, stirring occasionally.
5. Store tightly covered in refrigerator up to 2 weeks.



--- Special Touch ---
Turn this recipe into a scrumptious gift by filling a decorative glass jar with the roasted pepper mixture and tying with a pretty ribbon. Attach a copy of the recipe with a sprig of fresh herbs.