Greg's Stuffed Peppers...
Source:  Greg Mixson as modified from "The Food of Italy" published by Murdoch Books.
            Recipes by Sophie Braimbridge and Jo Glynn.

3 red, yellow, or orange bell peppers
4 Tbs extra virgin olive oil
1 small onion, finely chopped
2-3 garlic cloves
3 Tbs butter
2 cups fresh bread crumbs (Just throw two toast slices in a food processor)
1 egg
1-2 oz freshly grated Parmesan cheese
2 tomatoes, peeled, seeded. and chopped (May omit if "tomato challenged")
5 oz mozzarella, grated
2 Tbs fresh basil, chopped fine

Preheat the oven to 325 degrees.  
Cut the peppers in half and remove the seeds.  
Place on a lightly oiled baking sheet.
Heat 1-2 Tbs of the olive oil in a frying pan, add the onion and garlic 
and cook, stirring, for about 5 min.  
Remove from the heat and stir in the butter and bread crumbs.  
Transfer to a bowl and add the egg, Parmesan, tomatoes, mozzarella, basil, 
and 3 Tbs water.  
Stir well and season with coarse salt (Kosher or sea salt), and black pepper.
Fill the pepper halves with the stuffing, drizzle with remaining olive oil 
and bake for 40-45 min or until the tops are golden brown.
Serves 6