Baked Stuffed Peppers

• 1 cup plum tomatoes well drained canned, crushed
• 3 yellow bell peppers or large red, or a combination
• 1/3 cup pine nuts
• 1/3 cup capers tiny, rinsed and drained
• 1 cup dry breadcrumbs
• 2 cloves garlic peeled and finely grated
• 3 tablespoons flat leaf parsley finely chopped
• 4 tablespoons olive oil

1. Set a rack in the middle level of the oven and preheat to 375F degrees. Evenly spread the tomatoes in the prepared baking dish.
2. Rinse the peppers and drain them. Halve or quarter the peppers, depending on their size, and pull away the stem and seed pod. Shake or brush away any stray seeds. Arrange the pepper pieces, skin side down, on the tomatoes.
3. Sprinkle the pine nuts and capers on top.
4. Mix the breadcrumbs with the garlic and parsley and top each piece of pepper with about 1 tablespoon. Drizzle the olive oil over the breadcrumb topping.
5. Bake the peppers until they are tender and the breadcrumbs are deep golden, about 30 minutes, checking occasionally to make sure the tomatoes are not drying out too much. If necessary, add 1-2 tablespoons of water.
6. Cool the peppers and serve them warm or at room temperature.

tomatoes, yellow bell peppers, pine nuts, capers, breadcrumbs, garlic, flat leaf parsley, olive oil

Taken from www.yummly.com/recipe/Baked-Stuffed-Peppers-1518232 (may not work)