Name: Stuffed Roasted Peppers
Ingredients: 2 lg Bell peppers; 2 c Diced tomatoes (this might be a little too much); 8 Kalamata olives; chopped; 6 Clove garlic; broken; 1 c Smoked mozzarella cheese (or use your favorite cheese); Bouillon dust; Tabasco sauce; Liquid smoke; Olive oil; Parsley

I have never known anyone whose speech communicated such a sense of the reality of God as did the Doctor (Martin Lloyd-Jones) in those occasional moments of emphasis and doxology. Most of the time, however, it was clear, steady analysis, refection, correction and instruction, based on simple thoughts culled from the text, set out in good order with the minimum of extraneous illustration or decoration. He knew that God’s way to the heart is through the mind (he often insisted that the first thing the gospel does to a man is to make him think), and he preached in a way designed to help people think and thereby grasp truth – and in the process be grasped by it, and so be grasped by the God whose truth it is.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

2	lg	Bell peppers
2	c	Diced tomatoes (this might be a little too much)
8		Kalamata olives; chopped
6		Clove garlic; broken
1	c	Smoked mozzarella cheese (or use your favorite cheese)
		Bouillon dust
		Tabasco sauce
		Liquid smoke
		Olive oil
		Parsley

INSTRUCTIONS

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.
Enjoy!!
Posted to recipelu-digest Volume 01 Number 262 by P&S Gruenwald
<sitm@ne.infi.net> on Nov 16, 1997

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