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1. Put the green peppers under the broiler (or over an open flame) and broil, turning often, until they become soft, cracked and wrinkled.
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2. Plunge them into cold water. Peel off the skins. Open and drain the peppers. Remove the core and seeds.
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3. Pour the oil in the bottom of a covered casserole and add the garlic. Cook in the microwave oven 1 minute.
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4. Slice the peppers and add to the garlic and oil. Cook, covered, 5 minutes.
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5. Plunge the tomatoes into boiling water for 30 to 60 seconds. Plunge into cold water and then remove the skins.
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6. Slice and add to the peppers along with the remaining ingredients. Stir gently.
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7. Cook, covered, about 6 minutes more or until the tomatoes and peppers are tender. Serve chilled.
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TIP:
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To prepare the boiling water to help peel the tomatoes, heat 1 cup of water in a 2 cup measure. Dip the tomatoes in, one at a time. If the water cools down too much, reheat for a few minutes between tomatoes.
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