This recipe for Green pepper Antipasto, by Amber Danner, is from A Collection of Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8-10 (6oz.) cans tuna in oil, drained 1 lg. red onion, chopped 1 (6oz.) can pitted black olives, drained & finely chopped 1 (10oz.) jar green pimento olives, drained & finely chopped 1-1/2 to 2 green peppers, diced Pepper, to taste 1 (16oz.) bottle Italian dressing
In a large bowl, combine all ingredients except dressing. Add dressing to taste. Chill and garnish with green pepper rings. Delicious with pita bread.
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