1/2 each medium green, sweet red, yellow and orange peppers
1 cup shredded Monterey Jack cheese
2 tablespoons chopped ripe olives
1/4 teaspoon crushed red pepper flakes, optional
Description
Cut each pepper half into 9 pieces. Place skin side down in an ungreased cast-iron or other ovenproof skillet; sprinkle with cheese, olives and, if desired, pepper flakes.
Broil 3-4 in. from the heat until peppers are crisp-tender and cheese is melted, 5-7 minutes.
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