Greek Bell Peppers

Peppers, peppers everywhere. In an attempt to sate our addition to Mediterranean, more specifically olive oil. Here is a recipe sure to be delicious when I try it in a month - Greek Bell Peppers.

Recipe:

6 bell peppers (two can fit into a pint jar and one into a half pint)
6 T lemon juice
6 T kosher salt
6 T cracked black pepper
3+ T Cilantro
olive oil


Direction:

Phase one: roasting the peppers. I cut the peppers in half and de-seeded them before placing them on a broiling pan. broil on high for 10 min with skins facing up. Then I put them in a large bowl and covered with tin foil (the steam allows the skins to bubble and peel faster). After about 5-10 minutes in the steam bath I took as much skin as I could off under cold water.
Phase two: In sterile half pint jars place one Tablespoon salt, black pepper, and lemon juice and 1/2 Table spoon cilantro. Then julienne the roasted and skinned bell peppers. I stuffed one pepper's worth into the jar then filled the rest of the jar with olive oil. I used the chop stick poke method to remove visible air bubble and top off with olive oil and lemon juice if needed. I processed in boiling water for 15 min.

Alternatives:

- I think next time adding some kalamata olives rather than salt...some capers may be good too.
- basil rather than cilantro.

Uses:

Ok, so i have never made these before and therefore never tasted them - and it will be a week before I can try them. But I think any thing with feta would be amazing; an addition to a rice dish; included in a mix for dolma; a like snack; in a pita with spinach, tomatoes, and sprouts...man i am already hungry.