Egg Stuffed Peppers - cooking recipe

Ingredients

4 medium red bell peppers
1 Tbsp. + 1 tsp. olive oil
1 c. sliced onions
1/2 tsp. minced fresh garlic
1 c. sliced mushrooms
8 oz. peeled potatoes, boiled and sliced
1 Tbsp. chopped fresh parsley
3 hard-cooked eggs, chopped
dash of freshly ground pepper

Preparation

Cut off the top of each pepper; remove all the inside of peppers.
In a 2 to 3-quart saucepan, bring approximately 2 inches of water to a boil; add peppers.
Cover and boil 5 minutes.
Drain and place cut side down to cool.
In small skillet, heat oil; add onions and garlic and saute until soft.
Add mushrooms.
Cook, stirring occasionally, until mushrooms are tender.
Put mushrooms in a medium bowl.
Add all ingredients except peppers; toss to combine.
Stuff each pepper 1/4 with mixed mushroom mixture. Place peppers in a casserole dish in upright position; cover and bake at 375\u00b0 for 40 to 45 minutes.
Each serving equals to 2 1/2 serving vegetable, 1 serving fat, 1/4 cup limit vegetables, 1/2 serving bread and substitutes for 3/4 egg.