Ingredients

• 1 clove garlic, degermed
• 125 mL (1/2 cup) black olives, pitted
• 4 dried tomatoes kept in oil or rehydrated* dried tomatoes
• 180 mL (3/4 cup) fresh unripened goat cheese
• 2 peppers (your choice: red, yellow, green or orange), cut in half and seeded
• 6 slices Lafleur Authentic roasted ham, finely chopped
• 15 mL (1 tbsp.) oil
• Salt and fresh ground pepper, to taste

*To rehydrate dried tomatoes, soak in lukewarm water for 5 to 10 minutes or until soft.

Preparation

1. Preheat barbecue to medium heat.
2. Chop garlic, olives and dried tomatoes in food processor.
3. Add cheese and continue blending with food processor until stuffing is smooth. Add ham and season to taste.
4. Divide the stuffing evenly among the half peppers.
5. Brush outside of peppers with oil.
6. Grill on the barbecue for about 10 minutes, until peppers are tender and cheese stuffing has gotten creamier.

Serve hot on a bed of greens.

Suggestion:

Prepare steps 2 to 4 ahead of time. Keep stuffed peppers in the refrigerator until ready to cook.