1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 egg, beaten
2 eggs, beaten
1 cup dry bread crumbs
1 cup diced celery
1/4 cup chopped onion
1/8 cup chopped green bell pepper
1 cup diced green olives
1/8 cup chopped green onions
1 teaspoon lemon juice
1 teaspoon olive oil
Spread cream cheese evenly over the bottom of a foil-lined 9 inch glass dish. Sprinkle with mayonnaise and pour in egg.
Layer bread crumbs across bottom of dish, about 1/4 inch thick. Place black pepper in the middle of the edges of crust. Place green pepper marinade on the outer edges. Spread with lemon marinade. Dust with olive oil.
Roast stuffed peppers in preheated oven for about 40 minutes, turning every 20 minutes, until peppers are tender. Remove from oven and drain.