Bell Pepper And Raisin Stuffing Casserole

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 cup butter
• 2 red bell peppers, seeded and chopped
• 10 green onions, chopped
• 1 1/2 cups fresh parsley, chopped
• 3 tablespoons minced fresh garlic
• 1 teaspoon dried rosemary (or use 1 tablespoon fresh chopped rosemary, or to taste)
• 1 (10 ounce) can sliced mushrooms, drained (or use fresh sliced mushrooms that have been sauteed first)
• 1 1/2 cups raisins
• 3/4 cup chopped black olives (use kalamata olives, pitted and sliced if possible)
• 1/4 cup grated parmesan cheese (can use more)
• 12 cups bread (use french or italian-style bread, crusts removed and diced into 1/3-inch cubes)
• 3/4 cup chicken broth (more if needed)

Recipe

• 1 set oven to 350 degrees.
• 2 grease a 13 x 9-inch baking dish.
• 3 place the bread cubes in a large bowl.
• 4 in a medium saucepan melt butter.
• 5 add in the red pepper, green onions, parsley, garlic, rosemary and black pepper; saute for about 5 minutes.
• 6 add in the raisins, olives and drained mushooms; saute for another 5 minutes.
• 7 place the sauteed veggies into the bowl with the bread.
• 8 season with salt and pepper and add/mix in the parmesan cheese.
• 9 add in enough chicken broth to stuffing mixture starting with about 3/4 cup and adding in more if needed to moisten the stuffing (you should not have to use more than 1 cup broth).
• 10 transfer to prepared baking dish.
• 11 brush one side of the foil generously with butter, then cover the casserole with the foil (butter-side down).
• 12 bake for 30 minutes.
• 13 remove from oven, uncover then return to oven to bake (uncovered) another 25-30 minutes, or until the top is crisp and golden brown.
• 14 delicious!