6 tbsp. extra virgin olive oil
1 c. Italian seasoned bread crumbs
2 c. unseasoned fresh bread crumbs
1 1/2 c. crushed wheatable crackers
1 to 1 1/2 sticks unsalted butter
1/3 c. chopped pignoli nuts (optional)
6 to 8 green peppers
1 c. sun dried tomatoes pecked in olive oil and herbs
3/4 c. California golden raisins, chopped
1 1/2 tbsp. coarse ground pepper
2 cloves fresh garlic, chopped fine

Step 1: Prepare peppers-cut thin slice from stem end of peppers. Remove stem. Remove seeds and membranes. Rinse peppers.

Step 2: Prepare stuffing - in large bowl add all ingredients except olive oil and butter. Toss ingredients to mix well. Mixture should be slightly moist, but not wet. Melt butter in olive oil. Slowly add butter/oil mixture to desired moistness (should not be wet).

Step 3: Stuff peppers without packing firmly (loosely). Put top slices on top and secure with toothpick. In a large non-stick skillet lightly brown all sides of peppers. NOTE: Lightly cover bottom of skillet with olive oil or vegetable oil. (turn peppers often to prevent burning) 5 to 7 minutes.

Step 4: After peppers are lightly browned, remove from skillet and place in ungreased baking dish. Preheat oven to 325 degrees. Bake peppers 20 to 25 minutes until tender. (Check for desired tenderness).

Step 5: Remove from oven when done and transfer to serving platter. Remove toothpicks and serve hot as an appetizer or accompaniment to an entree.