Citrus Herb Peppers, Olives and Cheese

Citrus Herb Peppers, Olives and Cheese

Chilled do-ahead appetizers take the heat and hassle out of entertaining. Even better--they're scrumptious!

Prep Time

30

Minutes

Total Time

4:50

Hrs:Mins

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
1/2
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.
Makes 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
Store tightly covered in refrigerator up to 2 weeks.
Special Touch
Serve in a glass pedestal bowl, and garnish with swirls of lemon peel and sprigs of a fresh herb.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 110
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 2g,),
  • Cholesterol 5mg;
  • Sodium 280mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 2g,
  • Protein 4g;
Percent Daily Value*:
    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.