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Tuesday, January 6, 2009

Stuffed Red Peppers

6 red bell peppers
6 slices whole wheat bread toasted and cubed
1 can cream of broccoli souip
1/2 cup dried cranberries
1/2 medium onion diced
2 cloves garlic
1 teaspoon fresh ginger finely diced
1/3 cup grated parmesan cheese
3 tablespoons red wine (optional)

Mix all ingredients in bowl except the parmesan and the peppers. Cut the top of the peppers off and reaching inside, remove the seeds gently. Place the filling inside each pepper, then stand the pepper in a roasting pan that was lightly sprayed with Pam. Sprinkle the top of the pepper with the parmesan. Bake at 350 degrees F. for 20 minutes, then broil for 5 minutes on low to brown the cheese.

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