Italian Stuffed Peppers
Courtesy of Ursula M.
1 clove garlic
3 slices whole wheat bread, coursely crumbled
1 can black olives (pitted)
1/2 cup grated Parmesan or Mozzarella cheese.
1/2 tsp. dried basil
1/2 tsp. dried parsley
1 18 oz can crushed tomatoes
4 medium bell peppers (red ones work great)
1 grated carrot
Saute the clove of garlic in olive oil and then add the next 3 ingredients.
Stir over medium heat for 10 minutes, adding water to moisten.
Stir in the next 3 ingredients.
Slice the tops off of 4 medium bell peppers (red ones work great). Stuff them with the mixture and replace the tops. Place them in a baking pan with 1 inch of water mixed with 1 grated carrot. Bake at 350 for 30 minutes, basting occasionally with the carrot mixture.
See other recipes submitted by Chet Day