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Stuffed Roasted Peppers

2 large bell peppers
2 cups diced tomatoes or less
8 Kalamata olives, chopped
6 clove garlic, broken
1 cup smoked mozzarella cheese
bouillon dust
Tabasco sauce
liquid smoke
olive oil

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.


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