Yield: 24 Servings
|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|
|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