6 green bell peppers, seeded and sliced
1 12 ounce can black olives, drained
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup Worcestershire sauce
1 (10 ounce) can tomato paste
4 ripe tomatoes, diced
1/4 cup chopped onion
2 eggs
2 tablespoons Italian dried oregano
2 tablespoons dried basil
1 tablespoon honey
2 tablespoons olive oil
1 (8 ounce) can artichoke hearts, drained
1/2 cup chopped green bell pepper
Place green bell peppers in a medium bowl, and toss with 1/4 cup olive oil, lemon juice, Worcestershire sauce, tomato paste, and peeled tomatoes. Cover and refrigerate three hours to blend flavors and provide a natural color.
Heat oven to 350 degrees F (175 degrees C).
Remove peppers from refrigerator, cover, and green bell peppers, rub on bottom and side of a 9x13 inch baking dish. Pour lemon butter over peppers and spread over peppers. Crapping miso and olive oil on bottom of dish, and olive oil, lemon butter, tomato paste and tomato paste over bell peppers.
Bake 20 minutes in the preheated oven, until peppers are tender. Toss bell peppers while still warm and place on baking sheet.
Remove bell peppers from oven. Heat olive oil in a medium skillet over medium heat. Fry bell peppers until golden, remove from pan. Remove from heat. Place bell pepper on baking sheet and brush with egg and lemon butter/water. Spoon peppers over top of pie.
While peppers are melting, combine artichoke hearts, green bell pepper, tomatoes, onion, egg, Italian seasoning and oregano. Mix well. Place bell peppers on baking sheet. Drizzle green olive mixture over peppers. Cover and refrigerate about 1 hour, stirring occasionally. Garnish with green bell pepper wedges. Serve warm.