1 1/2 lbs. scallops
1/2 lb. mushrooms
1/2 c. white wine and juice of 1 lemon
1/2 tsp. salt and pepper
1/2 c. minced onion
4 lg. sweet green peppers
4 oz. grated Mozzarella cheese
1/2 c. bread crumbs
2 sprigs parsley

Rinse scallops, cut in quarters, put in 2 quart pot. Slice mushrooms and onions, salt, pepper and wine and lemon juice. Simmer 7-8 minutes until scallops are tender. Halve peppers lengthwise and parboil 5 minutes or until tender.

Arrange 8 peppers in baking pan. Fill with cooked scallop mixture. Sprinkle with bread crumbs, then top with 1/2 ounce Mozzarella cheese. Bake at 375 degrees for 10-15 minutes until cheese melts and crumbs brown. Serves 4-5.