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Citrus Herb Peppers, Olives and Cheese

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Betty Crocker Kitchens
Updated Jan 30, 2006
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Chilled do-ahead appetizers take the heat and hassle out of entertaining. Even better--they're scrumptious!

Citrus Herb Peppers, Olives and Cheese

  • Prep Time 30 min
  • Total 4 hr 50 min
  • Servings 10
  • Ingredients 12
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Ingredients

  • 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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    In tightly covered container, shake all remaining ingredients; pour over pepper mixture. Cover and refrigerate at least 4 hours, stirring occasionally.

Nutrition

110 Calories
8g Total Fat
4g Protein
8g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
110
Calories from Fat
70
Total Fat
8g
0%
Saturated Fat
2g
0%
Cholesterol
5mg
0%
Sodium
280mg
0%
Total Carbohydrate
8g
0%
Dietary Fiber
2g
0%
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
74%
74%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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