Baked sweet red and yellow pepper wedges

Yield: 6 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 tomatoes well drained
¼ cup Chopped fresh parsley
¼ cup + 2 tablespoon olive oil
3 tablespoons Pine nuts
4 \N Clove garlic fine chopped
1 teaspoon Salt
¼ teaspoon Pepper
¼ cup Fresh bread crumbs

Preheat oven to 375 degrees. Lightly oil 13 x 9 inch baking pan. Trim tops off peppers; discard stems and finely chop tops. CUt each pepper lengthwise into sixths. Place wedges, cut side up, in oiled pan; set aside. Combine pepper tops, onion, tomatoes, 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 tablespoon oil over all. Bake 10 minutes longer.

From Gemini's MASSIVE MealMaster collection at

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