Bread Stuffed Red Peppers

4 red bell peppers
1 loaf stale bread or packaged stuffing cubes
1 can vegetable broth
4 cloves garlic,
1 tablespoon fresh basil, chopped
1 tablespoon 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
1/4 cup Parmesan cheese
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 and the Parmesan cheese. There is no need to add salt since the Parmesan cheese is salty.

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, and sprinkle with more Parmesan cheese. Bake at *350 for 30 minutes, until the flesh of the peppers gets soft and the skin crinkles.