Baked sweet red & yellow pepper wedges

Yield: 1 servings

Measure Ingredient
2 mediums Size sweet red peppers
2 mediums Size sweet yellow pepper
1 medium Size onion fine chopped
1 can (28-oz) crushed tomatos
Well drained
¼ cup Chopped fresh parsley
¼ cup + 2 Tb olive oil
3 tablespoons Pine nuts
4 cloves Garlic fine chopped
1 teaspoon Salt
¼ teaspoon Pepper
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.

Similar recipes