From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Roast peppers in 450 degree oven for 10 to 15 minutes, or until skin is easily removed. (Peppers look scorched, but it is skin deep and peels right off.) Peel, remove seeds and cut into wide slices. Place in oiled baking dish, dot with capers and olives; sprinkle with oil, bread crumbs, salt and pepper. Bake at 375 degrees for 20 minutes. Serve either hot or cold.
SERVES: 4
- 4 large green peppers
- 3 Tablespoons capers
- 10 black olives, pitted and cut into pieces
- 1/4 cup olive oil
- 2 Tablespoons fine bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
TO PREPARE:
Roast peppers in 450 degree oven for 10 to 15 minutes, or until skin is easily removed. (Peppers look scorched, but it is skin deep and peels right off.) Peel, remove seeds and cut into wide slices. Place in oiled baking dish, dot with capers and olives; sprinkle with oil, bread crumbs, salt and pepper. Bake at 375 degrees for 20 minutes. Serve either hot or cold.
SERVES: 4
