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    Stuffed Roasted Peppers

    Source of Recipe


    2 large bell peppers
    2 cups diced tomatoes or less
    8 Kalamata olives, chopped
    6 clove garlic, broken
    1 cup smoked mozzarella cheese
    bouillon dust
    Tabasco sauce
    liquid smoke
    olive oil

    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
    2/3 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.




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