- 4 green bell peppers — cored/in 8 chunks
- 4 red bell peppers — cored/in 8 chunks
- 1/8 cup Worcestershire sauce
- 1 1/4 cups ketchup
- 1 can (6oz) black olives — (pitted), drained
- 1 clove garlic — crushed
Fill a 2-quart saucepan three quarters full with water; bring to a boil then reduce the heat to medium.
Add the peppers and stir gently once.
After 2-3 minutes, when the peppers are still quite firm and just
beginning to soften, remove them from the saucepan, draining any excess water.
In a medium-sized bowl, combine the remaining ingredients.
Add the peppers and toss to coat. Cover and chill for 1 hour or until ready to serve.