2 tablespoons olive oil
1 medium onion, finely chopped
1 (8 ounce) package chopped red bell pepper
3 medium red bell peppers - seeded and cut into 1/4 inch rounds
4 medium fresh tomatoes, finely chopped
8 slices white bread for decoration
Heat olive oil in large skillet over medium heat. Saute onion until soft. Stir in red pepper and tomato halves. Stir in white 1/4 cup bread cubes onto each pepper and scramble to loosen leaf. Pour over salad and toss with tomato wedges; serve.