Great Pepper Salad

• 6 mini sweet peppers, cut into rings (red, yellow, orange)
• 1 (16 ounce) jarsliced pepperoncini peppers, drained
• 1 (4 ounce) jardiced pimento pepper, drained
• 8 ounces reduced-fat pepperoni, sliced
• 12 lb low fat provolone cheese, cubed
• 12 lb low-fat swiss cheese, cubed
• 14 lb low fat sharp cheddar cheese, cubed
• 1 (6 ounce) can mushrooms, drained and thinly sliced
• 1 (6 ounce) can black olives, drained and thinly sliced
• 2 garlic cloves
• 2 tablespoons dried oregano
• 18 cup olive oil

1. Steam sweet peppers in the microwave until crisp tender.
2. In a large bowl with a lid, stir together the pepperoncini peppers, sweet pepper rings, pimentos, pepperoni, Provolone, Swiss, Cheddar, mushrooms, olives, garlic, oregano, and olive oil until evenly coated.
3. Cover tightly with the lid and let stand in fridge for 3 days.
4. Shake the bowl often.

sweet peppers, pepperoncini peppers, pimento pepper, pepperoni, provolone cheese, lowfat swiss cheese, cheddar cheese, mushrooms, black olives, garlic, oregano, olive oil

Taken from www.food.com/recipe/great-pepper-salad-368631 (may not work)