Cheese-Stuffed Bread

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   In a 12-inch skillet

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   over

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   medium heat, in hot butter, cook next 4

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   ingredients

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   until vegetables are tender.

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   Remove from heat.

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   Meanwhile,

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   cut

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   Italian

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    bread in half crosswise. Hollow out each half, leaving a 1/4-inch shell.

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    Crumble bread in

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    large bowl.

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    Beat

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    cream

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    cheese

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    until

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    smooth;

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    stir

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    in pimentos, red pepper, cabbage mixture and bread crumbs.

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    Pack mixture

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    into hollowed

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    out crust.

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    Wrap tightly with plastic wrap and refrigerate until mixture is firm, at least 4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.