Using the broiler on a hot day like today may seem a bit counterintuitive, but these bell pepper bites are absolutely worth it.  A lot of stuff for this can be substituted if you don’t have it on hand, especially the type of cheese you use.

Bell Pepper Bites
Unable to tell how long exactly this lasted; at least three sides, but the leftovers were destroyed when the old fridge shat out

  • 4 assorted bell peppers, deseeded and cut into bite size pieces
  • cheese enough to cover each bell pepper piece (I got an 8 oz block of smoked cheddar goat cheese, there’s probably 2 to 3 oz left)
  • 2 T olive oil
  • 1 t rice vinegar

Take your bell pepper pieces, and slice up your cheese (or sprinkle if shredded) and assemble on a foil lined baking sheet, so that the bell peppers are topped with cheese.  Turn on your broiler, and cook for appx five minutes, until the cheese is melty and almost golden brown (see pic 2). While they’re cooking, combine your olive oil and rice vinegar. Once done, remove, put in your container, and sprinkle with the olive oil/rice vinegar mixture.

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