| 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: srasheed@juno.com (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 dsabraham@juno.com (Deena Abraham) on Nov
19, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Exercise daily — walk with the Lord.”