8 Reviews

This is great and very easy to make. Everyone enjoyed it! I served this as a side dish with salad, humous and stuffed vine leaves. Lovely! Will definately make again.

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Mrs.Habu July 01, 2002

Scrumptious on its own, but I was in a pinch for dinner, so I ended up using it as sauce for spaghetti. My DH raved! Here's the shortcuts I took: used marinated sun-dried tomatoes which was a big time saver, 1/2 t dried thyme, canned tomatoes. I also added more sugar and vinegar, and threw in some oil cured black olives (wrinkly kind) that I pitted with my handy dandy olive pitter. Thanks for posting this versatile recipe that's bursting with flavor!

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Literary Mom April 17, 2003

I made this for dinner last night as a side, except I roasted the pepper, halved the recipe, added in chopped mushroom stems and stuffed the filling in the mushrooms. Kept well overnight in the fridge (I did prep work the day prior) and I think the flavors married well. I quickly baked them for about 7 mins at 350*F and sprinkled some fat free feta on top. The results: UNANIMOUS - BETTER than the MAIN dish!! NEXT time, I'mm make the full recipe, stuff portabellas, and serve as the main. Yum! Yum!! YUM!!! And healthy too!

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nomnom March 24, 2003

This was great for my vegetarian Atkin dieting guest. I used you recipe for oven dried tomatoes instead of sun dried tomatoes. I cut back a little on the seasoning and it was great. Didn't have any capers ot add, but didn't miss them.

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Caryn Gale March 01, 2003

Definitely a winner, Mirj!!! I think the key is to chop everything pretty fine. I used an entire jar of sundried tomatoes packed in oil, then used the oil instead of the evoo. I let it cook over a low heat for maybe 45 minutes after it reduced. And, because I made this first thing in the morning and was apparently not quite awake, totally forgot the sugar, garlic and balsamic!!! And it still was a big hit at the party. Served it with pita bread that I cut in triangles and baked for crunchiness. Also had hummus, and some people really got into loading the pita with the hummus and topping it with the dip! I'm always looking for something new and different to bring to parties- and this recipe was it!!!!!!!

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MimiKooks September 04, 2012

I must have done something wrong, as this just didn't turn out for me. I followed the recipe, except my peppers didn't brown nor did the mixture turn into a thick paste? My mixture was actually burning so I ended up puree the final mixture. As a personal preference, I just felt something was missing, maybe it needs time to sit and the flavours blend. Thank you posting this recipe.

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Sous Chef Bentley May 17, 2009

Out of this world! Thank you. I followed the recipe to the the dot. I would not add or subtract anything, perfect as it is. Thank you!!! Mirj

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Chef h&h May 19, 2008

So yum. I just made this for a dinner party we're hosting tomorrow. I'm not sure it will make it till then! :) I did exactly as the recipe said and couldn't be more pleased with the results. Can't wait to dig into some chunky bread with our guests! I'm also very intrigued by the stuffed mushroom idea. Mmmm... The hubby also thought this filling would be good in a calzone! Thanks Mirj!!

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Lisa Pizza January 13, 2006
Yellow Pepper & Sun-Dried Tomato Appetizer a la Tel Aviv