Stuffed pepper wedges

 

          Serve hot or at room temperature, with broiled steaks, grilled chicken or fish, or as an appetizer or part of a salad plate.

Makes 6 servings

• 3 teaspoons olive oil
• 1 large sweet red pepper
• 1 large sweet green pepper
• 1 large sweet yellow pepper
• 1 large tomato, seeded and diced
• ¼ cup Calamata olives, pitted and finely chopped
• 2 cloves garlic, finely chopped
• 3 tablespoons grated parmesan cheese
• 1 tablespoon capers, rinsed
• 1 tablespoon chopped parsley

1. Preheat oven to 350F ; grease 13 x 9 x 2-inch baking dish with 1 teaspoon olive oil.
2. Halve, core and seed peppers ; cut each half into 3 lengthwise wedges.
3. Combine tomato, olives, garlic, 2 tablespoons parmesan cheese, capers and parsley in small bowl.
4. Divide mixture among pepper wedges ; place pepper wedges in prepared baking dish and drizzle with remaining 2 teaspoons oil.
5. Bake peppers in preheated oven until tender, about 30 minutes ; sprinkle with 1 tablespoon remaining parmesan cheese and bake another 5 minutes.
6. Serve immediately or at room temperature.

BON APPÉTIT