I made up this recipe about 30 years ago while attending Weight Watchers meetings. we were each given a list of ingredients and told to make up some recipes. We were to come back the following week with the recipe. It is meatless but very filling, and tasty. Enjoy
1After slice tops off peppers and removing seeds and veins set aside with the little tops of peppers.
2put bread cubes in a bowl with the diced onion, cheese cubes, seasonings, salt, pepper, and oregano. Add 2 cups vegetable juice to the bread mixture and mix by hand. Divide the mixture evenly and fill each pepper sprinkle a little parmesan cheese on top of each pepper. pour a little drizzle (about a tablespoonful of vegetable juice on top of each pepper) cover each pepper with its own little hat. Set the four peppers in a small pot standing upright. Pour the rest of the vegetable juice in the pot around the peppers with the wine. season a little salt pepper and garlic powder over everything. sprinle another teaspoonful of parmesan over everything. Cover and put on low flame for one hour or until done. Do not distrub while cooking Enjoy
3You can serve this with a nice crispy salad or as a side to a meat dish. Sometimes if I have lots of peppers I make a whole pot full . I will warm the next day for lunch or for a left over meal. They are better the next day.
4Above I have four peppers two green , one red, and one yellow. I have split the red one to show the cheese and bread filling. These peppers are truly delicious. They are falling apart but so good. Enjoy