| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mexican | 1 | Servings | |
INGREDIENTS
| 1/2 | Green bell pepper * | |
| 1/2 | Red bell Pepper * | |
| 1/2 | Yellow bell pepper * | |
| 3/4 | c | Monterey jack cheese; shredded |
| 2 | tb | Chopped ripe olives |
| 1/4 | ts | Red pepper crushed |
INSTRUCTIONS
>From: [email protected] (Sam M Rasheed) * Peppers should be seeded and cut into 6 strips each. Cut bell pepper strips crosswise into halves. Arrange in ungreased broiler proof pie pan, 9x11/4 inch pan or round pan 9 x 2 inches. Sprinkle with cheese, olives and red pepper. Set oven control to broil. Broil peppers with tops 3-4 inches from heat until cheese is melted, about 3 minutes. Posted to JEWISH-FOOD digest by [email protected] (Deena Abraham) on Nov 19, 1998, converted by MM_Buster v2.0l.
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