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Marinated Roasted Peppers, Olives and Cheese

This blend of colorful peppers, Greek olives, mozzarella cheese and fresh, fragrant herbs makes a mouthwatering appetizer or salad.

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( 5 Ratings)

5 Ratings

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Prep Time 35 min
Total Time 4 hr 35 min
Servings 10

Ingredients

6: large red or green bell peppers

1: cup whole Greek or pitted ripe olives

4: ounces mozzarella 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 oregano leaves or 1/4 teaspoon dried oregano leaves

1: teaspoon chopped fresh basil leaves or 1/4 teaspoon dried basil leaves

1/2: teaspoon chopped fresh sage leaves or 1/8 teaspoon dried sage leaves

1/2: teaspoon salt

1/8: teaspoon pepper

2: large garlic cloves, finely chopped

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Directions

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.

EXPERT TIPS

Expert Tips

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!

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 120
Calories from Fat: 80 ),

% Daily Value

Total Fat: 9 g; 9 %
(Saturated Fat 2 g, 2 % ),
Cholesterol: 5 mg; 5 %;
Sodium: 310 mg; 310 %;
Total Carbohydrate: 8 g; 8 %
(Dietary Fiber 2 g 2 % ),
Protein: 4 g; 4 %

% Daily Value*:

Vitamin A: 64%;
Vitamin C: 100%;
Calcium: 10%;
Iron: 6%;

Exchanges:

2 Vegetable; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 12/16/2009 6:59:48 AM REPORT ABUSE yopper1 said:

Rating:

I made it as an appetizer, served it with sliced small crispy bread. Yummy! Definitely let it marinate at least the four hours, the next day it was the best! I had never roasted peppers before, the process took quite a while so you have to allow plenty of time to prepare the recipe. I will make it again!

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