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Marinated Roasted Peppers, Olives and Cheese

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Marinated Roasted Peppers, Olives and Cheese
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  • Prep 35 min
  • Total 4 hr 35 min
  • Servings 10
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This blend of colorful peppers, Greek olives, mozzarella cheese and fresh, fragrant herbs makes a mouthwatering appetizer or salad.
Updated Jun 13, 2008


  • 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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.
  • tip 3
    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.
  • tip 4
    Use both red and green bell peppers for lots of color!


120 Calories, 9 g Total Fat, 4 g Protein, 8 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
9 g
Saturated Fat
2 g
5 mg
310 mg
200 mg
Total Carbohydrate
8 g
Dietary Fiber
2 g
4 g
% Daily Value*:
Vitamin A
Vitamin C
2 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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