Yield: 1 servings
|2 mediums||Size sweet red peppers|
|2 mediums||Size sweet yellow pepper|
|1 medium||Size onion fine chopped|
|1 can||(28-oz) crushed tomatos|
|¼ cup||Chopped fresh parsley|
|¼ cup||+ 2 Tb olive oil|
|3 tablespoons||Pine nuts|
|4 cloves||Garlic fine chopped|
|¼||C fresh bread crumbs|
Preheat oven to 375 degrees. Lightly oil 13 x 9 inch baking pan. Trim tops off peppers; discard stems and finele chop tops. CUt each pepper lengthwise into sixths. Place wedges, cut side up, in oiled pan; set aside. Combine pepper tops, onion, tomatos, parsley, the 1/ 4 cup olive oil, pine nuts, garlic, salt and pepper in medium size bowl.
Spoon equal amounts of mixture into each of the pepper wedges. Bake wedges in preheated oven at 375 degrees for 25-30 minutes or until just tender. Sprinkle bread crumbs and remaining 2 Tb oil over all.
Bake 10 minutes longer.