Prepare the mozzarella by cutting small indents into each mozzarella ball to create a pocket for the olive.

Finely chop the kalamata olives to fit in the indents of the mozzarella balls, then stuff each olive into a mozzarella indent.

Slice the pepperoni into chunks (about ¾ inch) and arrange them next to the other ingredients.

Cut the red bell pepper into small wedges for easy threading on the skewers.

Assemble the skewers starting with a bell pepper wedge, then a chunk of pepperoni, followed by a mozzarella ball with the olive facing up.

Chill the assembled skewers in the refrigerator until ready to serve, for at least 30 minutes.