Baked sweet pepper wedges
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Red bell peppers |
| 2 | mediums | Yellow bell peppers |
| 1 | medium | Onion; finely chopped |
| 1 | can | (28 oz) crushed tomatoes; drained |
| ¼ | cup | Fresh parsley; chopped |
| ¼ | cup | Olive oil |
| 2 | tablespoons | Olive oil |
| 3 | tablespoons | Pine nuts |
| 4 | Cloves garlic; finely chopped | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Bread crumbs |
Directions
Preheat oven to 375. Lightly oil 13 x 9 pan.
Trim tops off peppers. Discard stems; finely chop tops. Cut peppers lengthwise into sixths. Place wedges cut side up, in oiled pan, set aside.
Combine pepper tops, onion, tomatoes, parsley, 1/4C oil, pine nuts, garlic, salt & pepper in a bowl; stir well. Spoon into the pepper wedges.
Bake for 25 - 30 minutes or until just tender. Sprinkle bread crumbs and remaining 2T oil over wedges. Bake 10 mins longer. Serve warm.
Posted to MC-Recipe Digest V1 #679 by "Kathy Rogers" <kathyrogers@...> on Jul 19, 1997