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Prep Time: 5 Minutes Cook Time: 4320 Minutes |
Ready In: 4325 Minutes Servings: 14 |
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Everyone will want this recipe from you! Start 3 days in advance...This can be served cold, but is better when you let it come to room temperature! This is an altered recipe using low fat versions of the cheese and pepperoni. Much of the oil has been left out, so be sure to let everything marinate nicely for three days. Points:6 Ingredients:
6 mini sweet peppers, cut into rings (red, yellow, orange) |
1 (16 ounce) jar sliced pepperoncini peppers, drained |
1 (4 ounce) jar diced pimento pepper, drained |
8 ounces reduced-fat pepperoni, sliced |
1/2 lb low fat provolone cheese, cubed |
1/2 lb low-fat swiss cheese, cubed |
1/4 lb low fat sharp cheddar cheese, cubed |
1 (6 ounce) can mushrooms, drained and thinly sliced |
1 (6 ounce) can black olives, drained and thinly sliced |
2 garlic cloves |
2 tablespoons dried oregano |
1/8 cup olive oil |
Directions:
1. Steam sweet peppers in the microwave until crisp tender.
2. In a large bowl with a lid, stir together the pepperoncini peppers, sweet pepper rings, pimentos, pepperoni, Provolone, Swiss, Cheddar, mushrooms, olives, garlic, oregano, and olive oil until evenly coated.
3. Cover tightly with the lid and let stand in fridge for 3 days.
4. Shake the bowl often.
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