Sweet Red Pepper Strips with Artichoke and Caper Filling

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

1 can (13 3/4 oz.) water-packed artichoke bottoms
1/3 cup minced red onion
2 Tbsp. capers, drained, minced
1/4 cup minced fresh parsley leaves
1 Tbsp. Dijon mustard
1 Tbsp. olive oil
2 Tbsp. apple cider vinegar
1 tsp. dried basil
1 tsp. sweet paprika
Several grinds black pepper
2 medium red bell peppers

Drain the artichoke bottoms and mince them finely.  Toss with the onion, capers, and parsley.  Stir together the mustard, olive oil, vinegar, basil, paprika, and black pepper.  Toss with the artichoke mixture until well combined.  Set aside.

Cut the bell peppers in half lengthwise.  Discard the stems, seeds, and white membranes and cut each half pepper into 3 lengthwise strips, taking care to create strips with a cupped shape that can hold the filling.  Spoon the artichoke mixture along the length of each bell pepper strip.  Arrange the filled pepper strips in a pretty pattern on a serving dish.  Serve at room temperature.

(I made these for Gretchen's Christmas party, and they were a hit - and a healthy alternative to the other appetizers, namely cheese plates and the like.  I cut my strips much smaller than described, but made sure to preserve the cupped shape as best as possible.  With smaller, less cupped strips, just mush the mixture together along the length of the strip with your fingers, much like sushi - the mixture is wet enough that it can be molded in such a way.)