1 jar hot cherry vinegar peppers
3 lg. cloves garlic, finely minced
1/2 c. grated Parmesan cheese
3 tsp. parsley flakes
1/4 - 1/2 c. salad oil
6 slices fresh white bread, finely grated in food processor

Mix all ingredients except oil in a bowl and slowly add oil until stuffing is moist. Easy on the oil

PEPPERS: Cut off stems and clean out seeds. Fill with stuffing mixture. Sprinkle with extra Parmesan cheese on top of peppers.

Bake in 350 degree oven for 30 minutes until lightly brown.