Pepper Casserole
8 peppers
1 1/2 loaves Italian bread
1 c. chopped olives
8 cloves garlic, chopped
2 c. tomatoes, chopped
(canned or fresh)
1/2 c. Romano cheese,
grated
2-3 c. water
1/2 c. parsley
Salt and pepper
1 tbsp. olive oil
1/2 c. olive oil
1 1/2 loaves Italian bread
1 c. chopped olives
8 cloves garlic, chopped
2 c. tomatoes, chopped
(canned or fresh)
1/2 c. Romano cheese,
grated
2-3 c. water
1/2 c. parsley
Salt and pepper
1 tbsp. olive oil
1/2 c. olive oil
Soak bread in water and oil until soft and mushy. Add chopped olives, garlic,
tomatoes, 1 cup cheese, parsley; salt and pepper to taste. In fry pan in one
tablespoon olive oil take stuffing; fry on one side to give slight crispness. Take
from fry pan; place aside. Cut up peppers; fry until tender. In bottom of
casserole dish place 1/2 peppers. Over this place stuffing, crispy side up. On
top of this place remaining peppers. Place remaining tomatoes over top. Bake
at 325 degrees for 15 minutes
tomatoes, 1 cup cheese, parsley; salt and pepper to taste. In fry pan in one
tablespoon olive oil take stuffing; fry on one side to give slight crispness. Take
from fry pan; place aside. Cut up peppers; fry until tender. In bottom of
casserole dish place 1/2 peppers. Over this place stuffing, crispy side up. On
top of this place remaining peppers. Place remaining tomatoes over top. Bake
at 325 degrees for 15 minutes
| Directions |
| Ingredients |
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