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Prep 25min
Total45min
Servings32
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Ingredients
5
large red bell peppers
1/4
cup olive or vegetable oil
3
tablespoons lemon juice
1/2
cup chopped fresh parsley
1/4
cup finely chopped red onion
2
tablespoons chopped fresh or 2 teaspoons dried oregano leaves
2
cloves garlic, finely chopped
2
cups pitted kalamata olives
8
oz feta cheese, cut into 1/2-inch cubes (1 cup)
Baguette slices, if desired
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Steps
1
Set oven control to broil. Place bell peppers on cookie sheet. Broil 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.
2
Meanwhile, in tightly covered container, shake oil, lemon juice, parsley, onion, oregano and garlic.
3
Remove skins, stems, seeds and membranes from peppers. Cut peppers into 1-inch pieces. In glass bowl or jar, place peppers, olives and cheese. Pour marinade over pepper mixture. To serve, use slotted spoon. Serve with baguette slices.
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For authentic flavor, use kalamata or Gaeta olives, but you can also use large pitted ripe olives if you prefer.
Store this appetizer in a tightly covered container in the refrigerator up to 1 week.
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