Description

Stuffed peppers never tasted so good. These are not stuffed with meat, but wonderful Kalamata olives, sun-dried tomatoes, cheese, herbs, onion and topped with more cheese and fresh thyme.

Ingredients

• 6-8 colorful medium sized bell peppers
• 1 small red onion
• 1 c. seasoned crouton crumbs
• 1 c. walnuts or pine nuts
• 1/2 c. pitted Kalamata olives
• 1/2 c. sun-dried tomatoes, packed in oil
• 1/2 stick unsalted butter, melted
• 1/2 c. shredded Parmesan cheese
• 1 T. fresh rosemary leaves, minced
• 1 T. fresh thyme leaves
• crumbled goat cheese
• fresh thyme

Steps

1. Preheat oven to 350 degrees.
2. Wash peppers and trim off the stem tops. Clean out the seeds and membranes.Place the peppers into a casserole dish. If some don't stand straight, carefully cut a bit off the bottom where it's uneven.
3. Put crumbs in a large mixing bowl.