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Steps
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.
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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.
Roll this veggie mixture up in a warm flour tortilla for Roasted Pepper, Olive and Cheese Wrap. Include a lettuce leaf for a bit of crunch and extra color.
Make this appetizer extra elegant by pouring the mixture into a pretty glass bowl and setting a supply of decorative plastic or wooden toothpicks alongside.
Use both red and green bell peppers for lots of color!
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Nutrition Facts
Serving Size:1 Serving
Calories
120
Calories from Fat
80
Total Fat
9 g
Saturated Fat
2 g
Cholesterol
5 mg
Sodium
310 mg
Potassium
200 mg
Total Carbohydrate
8 g
Dietary Fiber
2 g
Protein
4 g
% Daily Value*:
Vitamin A
64%
64%
Vitamin C
100%
100%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
2 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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