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    Mike's Mean Pepper Dish

    Submitted by Mike Giuliano

    "If you enjoy peppers, you'll love this," writes Mike, of Portland, Conn. "My wife doesn't allow me near her kitchen stove, but I make a mean pepper dish on the grill that's delicious in a sandwich, as a side dish, or tossed with angel hair pasta."


    • 6 peppers, hot, sweet, or a combination, cut in 1-inch slices
               (we prefer Hungarian waxed peppers)
    • 1 medium onion, diced large
    • 10 black pitted Greek olives, rough chop
    • 15 capers (in salt, rinse well)
    • 1 Tbsp. wine vinegar
    • 2 Tbsp. extra virgin olive oil
    • 1 tsp. dried oregano
    • Salt and pepper to taste
    • Romano cheese (optional)


    Mix all ingredients, except for the Romano cheese, in a cast-iron skillet and cook on a stovetop or gas grill on medium to high heat for about 20 minutes. Serve on hard rolls or toss in a pasta. If used with pasta or as a side dish, sprinkle with freshly grated Romano cheese to taste.