| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
September 1 |
1 |
servings |
INGREDIENTS
| 8 |
|
Assorted bell peppers |
| 4 |
tb |
Olive oil |
| 3 |
tb |
Balsamic vinegar |
| 3 |
lg |
Onions; halved lengthwise |
|
|
; and sliced thin |
|
|
; lengthwise |
| 3 |
|
Garlic cloves; sliced thin |
| 12 |
|
Kalamata or other brine-cured black; pitted and sliced |
|
|
; olives, thin |
INSTRUCTIONS
Halve 3 of the bell peppers lengthwise, leaving the stem ends intact, and
core and seed them. Arrange the halves on a steamer rack set over simmering
water, steam them, covered, for 3 to 5 minutes, or until they are tender,
and invert them on paper towels to drain. In a small bowl whisk together 1
tablespoon of the oil and 1 teaspoon of the vinegar and brush the insides
of the halves with the mixture. In a large heavy skillet cook the onions in
the remaining 3 tablespoons oil over moderate heat, stirring, until they
are softened, stir in the garlic and the remaining 5 bell peppers, cut into
julienne strips, and cook the mixture until the peppers are just tender.
Remove the skillet from the heat, stir in the olives, the remaining
vinegar, and salt and pepper to taste, and divide the filling among the
bell pepper halves. Serve the stuffed peppers at room temperature.
Serves 6.
Gourmet September 1992
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