Italian Stuffed Peppers

• 8 4-inch Cubanelle or Italian frying peppers
• 1 3/4 cups coarse breadcrumbs
• 1 medium onion, finely chopped (1 1/2 cups)
• 1 medium tomato, peeled, seeded, and chopped (1 cup)
• 13 cup flax oil
• 3 Tbs. finely chopped black olives
• 3 Tbs. toasted pine nuts or walnuts
• 3 Tbs. red wine vinegar
• 2 Tbs. small capers, drained
• 2 Tbs. chopped raisins
• 1 Tbs. chopped fresh parsley
• 1 tsp. salt
• 1 tsp. sugar

1. Preheat oven to 400F.
2. Slice peppers lengthwise, and remove seeds and ribs.
3. Set aside.
4. Combine remaining ingredients in large bowl.
5. Divide mixture among peppers.
6. Arrange peppers, stuffing side up, in single layer in baking dish.
7. Bake 10 to 12 minutes, or until just tender.
8. Serve warm or at room temperature.

italian frying peppers, coarse breadcrumbs, onion, tomato, flax oil, black olives, nuts, red wine vinegar, capers, raisins, parsley, salt, sugar

Taken from www.vegetariantimes.com/recipe/italian-stuffed-peppers/ (may not work)