Baked sweet pepper wedges

Yield: 24 Servings

Measure 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

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

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