This blend of colorful peppers, Greek olives, mozzarella cheese and fresh, fragrant herbs makes a mouthwatering appetizer or salad.
Marinated Roasted Peppers, Olives and Cheese
- Prep Time 35 min
- Total 4 hr 35 min
- Servings 10
- Ingredients 12
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
Instructions
-
Step1Set oven control to broil.
-
Step2Broil 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.
-
Step3Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1/4-inch strips. Place peppers, olives and cheese in glass bowl or jar.
-
Step4Shake remaining ingredients in tightly covered container; pour over pepper mixture. Cover and refrigerate at least 4 hours to blend flavors, stirring occasionally.
-
Step5Store tightly covered in refrigerator up to 2 weeks.
Nutrition
120
Calories
9 g
Total Fat
4 g
Protein
8 g
Total Carbohydrate
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;Tips from the Betty Crocker Kitchens
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