Baked Sweet Red and Yellow Pepper Wedges
- 2 md. sweet red peppers
- 2 md. sweet yellow peppers
- 1 md. onion, finely chopped
- 1 can (1-3/4 lb.) crushed tomatoes, well drained
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tbsp. olive oil
- 3 tbsp. pine nuts
- 4 cloves garlic, finely chopped
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/4 cup fresh breadcrumbs
- Preheat oven to 375F.
- Lightly oil 13x9-inch baking pan.
- Trim tops off peppers; discard stems and finely chop tops.
- Cut each pepper lengthwise into sixths.
- Place wedges, cut side up, in oiled pan; set aside.
- Combine pepper tops, onion, tomatoes, parsley, the 1/4 cup olive oil, pine nuts, garlic, salt and pepper in medium-sized bowl.
- Spoon equal amounts of mixture into each of the pepper wedges.
- Bake wedges in preheated oven at 375F for 25 to 30 minutes or until just tender.
- Sprinkle breadcrumbs and remaining 2 tbsp.
- oil over all.
- Bake 10 minutes longer.
sweet red peppers, sweet yellow peppers, onion, tomatoes, parsley, olive oil, olive oil, pine nuts, garlic, salt, pepper, fresh breadcrumbs
Taken from www.foodgeeks.com/recipes/4245 (may not work)