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Christian Vegetarian Association Presents:
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Bread Stuffed Red Peppers


Red bell peppers

1 loaf stale bread or packaged stuffing cubes

1 can vegetable broth

4 cloves garlic

1 tbsp fresh basil, chopped

1 tbsp fresh parsley, chopped

1 small sweet onion, chopped

1/2 cup Kalamata olives, sliced

1/4 cup sun dried tomatoes

1/4 cup oil from the sun dried tomatoes

Black pepper, to taste

2 tablespoons olive oil


To make the stuffing, cut the stale bread in to cubes or use a packaged bread stuffing mix. Pour 3/4 of the can of vegetable broth over the bread cubes and blend with your fingers. Make sure the broth soaks into the bread. Add the garlic, fresh basil, parsley, and the sweet onion and mix well. Next, add the olives, the sun-dried tomatoes, and the oil from the sun-dried tomatoes. Blend everything together and let the oil soak in to the bread cubes. Season with black pepper.

Stand the red peppers up on a cutting board and slice them in half, lengthwise, from the core to the bottom. Remove the core, white rib on the sides, and the seeds. Stuff each half of a red pepper with a handful of stuffing and place into a baking dish. Drizzle a little olive oil over the tops of the stuffed peppers to keep them from drying out. Bake at *350 for 30 minutes, until the flesh of the peppers gets soft and the skin crinkles.

Your question and comments are welcome

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