Title: Baked Sweet Red & Yellow Pepper Wedges
Categories: Appetizer
Yield: 6 Servings
| 2 | md | Size sweet red peppers |
| 2 | md | Size sweet yellow pepper |
| 1 | md | Size onion fine chopped |
| 1 | cn | (28-oz) crushed tomatoes well drained |
| 1/4 | c | Chopped fresh parsley |
| 1/4 | c | + 2 tablespoon olive oil |
| 3 | tb | Pine nuts |
| 4 | | Clove garlic fine chopped |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | c | 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.