Stuffed Bell Peppers

  • Yield: 4 pieces
  • Prep: 15 mins
  • Cook: 30 mins


4medium Red bell peppers preferred, but yellow or orange can be used.
1large Crust of day old loaf of Italian bread
1can California Black Ripe Olives chopped
1/3cup Olive Oil
2tablespoons Capers drained
2tablespoons Chopped parsley
1clove clove garlic crushed
1dash Salt & Pepper


Parboil whole peppers for 5 minutes after removing the tops and seeds.

In a bowl break up crust into small pieces and then combine all ingredients.  Save 4 larger pieces of crust for tops of peppers

Stuff the peppers and place a piece of crust on top of the stuffing.

Place peppers into a baking pan or casserole which has been oiled.

Bake at 325 degrees for about 30 minutes or until the peppers are tender.

Serve warm or cold.