Stuffed roasted peppers

Yield: 1 Servings

Measure Ingredient
2 larges Bell peppers
2 cups Diced tomatoes (this might be a little too much)
8 \N Kalamata olives; chopped
6 \N Clove garlic; broken
1 cup Smoked mozzarella cheese (or use your favorite cheese)
\N \N Bouillon dust
\N \N Tabasco sauce
\N \N Liquid smoke
\N \N Olive oil
\N \N Parsley

Preheat oven to 450 F. Cut off the tops of the peppers and remove the bulbous seed area, if necessary. Wash the peppers so that no seeds are left. Pour in the tomatoes -- until the pepper is about ⅔ full. Put in the olives (4 each) and garlic (3 each, or to taste) above the tomato layer. Then, flavor the pepper further by adding the hot sauce, liquid smoke, and bouillon. By this time, you should be near the top of the pepper. Place the parsley on top of the spices and then add the cheese.

Smoked mozzarella may seem redundant to the liquid smoke but I have found the combined flavor can come through very well. Finish preparing the pepper by brushing the outside with olive oil. Bake at 450 F for 40 minutes, or until the skin is sufficiently blackened. Please note that while it is merely sitting in the oven after the heat has been turned off or sitting on the counter in its own heat, the pepper is still technically roasting.


Posted to recipelu-digest Volume 01 Number 262 by P&S Gruenwald <sitm@...> on Nov 16, 1997

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