1 small red onion
1 cup seasoned crouton crumbs, I used Parmesan crisps that I processed into crumbs
1 cup walnuts, or pine nuts
1/2 cup heaping pitted Kalamata olives
1/2 cup heaping sun dried tomatoes, the kind in oil
1/2 stick unsalted butter, melted
1/2 cup shredded Parmesan cheese
1 heaping Tbsp fresh rosemary leaves, minced
1 heaping Tbsp fresh thyme leaves
set the oven to 350F
Wash the peppers and trim the stem tops off. For flat shaped peppers I cut them in half lengthwise. Clean out the insides and then fit the peppers snugly into a casserole dish. If any of them don't stand straight you can carefully cut a bit off the bottom where it's uneven.
Put the crumbs in a large mixing bowl.
Peel and cut the onion into quarters. Pulse it in the food processor to finely mince. Remove to the bowl with the crumbs. Do the same with the walnuts, olives, and tomatoes, and add to the mixing bowl.
Toss everything in the bowl with the butter, cheese, and herbs. and mix until well combined.
Stuff each pepper with the mixture, and then add about 1/2 cup water to the bottom of the casserole.
Cover loosely with foil and cook for about 30-40 minutes, just until the peppers are beginning to soften and everything is heated through.
