|Minced garlic||15 1⁄2 Teaspoon|
|Green peppers||2 , seeded and diced|
|Canned whole peeled tomatoes||2 9⁄50 Pound (One 2 Pound 3 Ounce Can, Drained)|
|Kielbasa sausage||1⁄2 Pound, sliced|
|Pitted ripe olives||1⁄2 Cup (8 tbs)|
|Pimiento stuffed olives||1 Tablespoon|
|Crushed red pepper||1 Dash|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
In a large skillet heat oil over moderate heat.
Add garlic and cook 30 seconds.
Add peppers and cook 3 minutes, stirring often.
Add tomatoes and cook 5 minutes, until most of the tomato liquid has evaporated.
Add remaining ingredients except parsley, crepes and cheese.
Simmer covered 20 minutes or until thick.
Stir in parsley.
Use 1/4 cup filling and 1/2 tablespoon of cheese for each crepe.
Transfer filled crepes to a 14 X 9 X 2 inch baking dish.
Sprinkle with remaining cheese.
Cover and bake 30 minutes at 325Â°F until cheese is melted and crepes are hot.
Uncover baking dish and broil until cheese is lightly brown.