Onion-and Olive-Stuffed Bell Peppers

1. 1

   Halve 3 of the bell peppers lengthwise, leaving the stem ends intact, and core and seed them.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Serve the stuffed peppers at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.