Sourdough Stuffing With Sage, Thyme and Marjoram

12 tablespoons (1 1/2 sticks) butter or nondairy alternative3 medium onions, finely diced3 garlic cloves, minced2 red bell peppers, finely diced 3 tablespoons minced fresh sage1 teaspoon dried thyme1 teaspoon dried marjoram 2/3 cup chopped fresh parsleySalt and freshly ground black pepper, to taste1 loaf (about 1 pound) sourdough bread, cut into 1/2-inch cubes and dried1-1 1/2 cups vegetable brothHeat oven to 400 degrees.In a large skillet, melt the butter over a medium-high flame. Add the onions, garlic and bell peppers and saute until tender, about 6-8 minutes. Add the sage, thyme, marjoram, parsley, salt and pepper and cook another minute. Remove skillet from the heat.Place the bread cubes in a large bowl. Stir in the vegetables. Pour the broth over the bread and vegetable mixture and mix well.Transfer the stuffing to a large, lightly oiled or buttered casserole dish. Cover and bake 25 minutes. Uncover and bake an additional 25 minutes. Remove from the oven and let stand 5 minutes before serving.Serves 10.