Italian Stuffed Peppers

Courtesy of Ursula M.


1 clove garlic
olive oil

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