Take Heart!
From Christian Vegetarian Association (CVA)

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.