4 green peppers
4 red peppers
6 tbsp. white vinegar
2 tbsp. med. dry sherry
1 tbsp. Worcestershire sauce
6 tbsp. olive oil
1 tsp. salt
Freshly ground black pepper
2 tsp. sugar
1 tsp. paprika
12 black olives, stoned
8 oz. cream cheese, cut into cubes

Wash and dry the peppers. Halve and remove the seeds and white pith. Cut the peppers into quarters. Halve fill a saucepan with water and bring to the boil. Add the peppers and blanch for 3 minutes. Drain and dry on kitchen paper towels. Cool.

In a large mixing bowl, put the vinegar, sherry, Worcestershire sauce, oil, salt, 8 grindings of pepper, sugar and paprika. Stir well to mix. Taste and add more seasoning if necessary.

Put the peppers into the marinade and turn and mix until they are coated with the dressing. Cover and marinate for 24 hours in the refrigerator.

To serve, place the peppers in a shallow bowl or dish. Spoon a little of the marinade over them. Place the olives and cheese over the top and serve.