| 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 |
| 1/2 | teaspoon 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. |
|
| Serve in a glass pedestal bowl, and garnish with swirls of lemon peel and sprigs of a fresh herb. |
Nutrition Information:
110 ( 70); 8g ( 2g, ncg); 5mg; 280mg; 8g ( 2g, ncg); 4g 8%; 74%; 10%; 6% 0 ; 2 ; 1 1/2 nc