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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.