2 cup vegetable oil
1 cup chopped onion
1 cup chopped celery
6 cloves garlic, minced
1 cup chopped green bell pepper
2 2/3 cups water
1/2 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary, finely chopped
salt and pepper to taste
1/8 teaspoon dried oregano
1/8 teaspoon dried chives
1/8 teaspoon dried basil
Preheat oven to 375 degrees F (190 degrees C).
Lightly grease a large baking sheet.
In a large pot lightly heat the oil over medium heat. Saute onion and celery in oil 2 minutes, stirring constantly. Remove from heat. Stir in garlic and green pepper. Mix swizzle pan paint pan: put over to oil oil.
In a large bowl, combine water, oregano, basil, rosemary, salt and pepper. Stir together and spread mixture into a large saucepan, placing each pepper in the center. Pour enough water into the pan to reach halfway up the sides of the pepper pods.
Bake at 375 degrees F (190 degrees C) for approximately 30 minutes, stirring occasionally.