2 medium red bell peppers
2 medium yellow bell peppers
1 medium onion, finely chopped
1 28-oz can crushed tomatoes, drained
1/4 cup fresh parsley, chopped
1/4 cup olive oil
2 tablespoons olive oil
3 tablespoons pine nuts
4 cloves garlic, finely chopped
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup bread crumbs
Servings: 24
1. Preheat oven to 375. Lightly oil 13 x 9 pan.
2. Trim tops off peppers. Discard stems; finely chop tops. Cut peppers lengthwise into sixths. Place wedges cut side up, in oiled pan, set aside.
3. Combine pepper tops, onion, tomatoes, parsley, 1/4 cup oil, pine nuts, garlic, salt and pepper in a bowl; stir well. Spoon into the pepper wedges.
4. Bake for 25 - 30 minutes or until just tender. Sprinkle bread crumbs and remaining 2 tablespoons oil over wedges. Bake 10 minutes longer. Serve warm.
Servings: 24
2 medium yellow bell peppers
1 medium onion, finely chopped
1 28-oz can crushed tomatoes, drained
1/4 cup fresh parsley, chopped
1/4 cup olive oil
2 tablespoons olive oil
3 tablespoons pine nuts
4 cloves garlic, finely chopped
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup bread crumbs
Servings: 24
1. Preheat oven to 375. Lightly oil 13 x 9 pan.
2. Trim tops off peppers. Discard stems; finely chop tops. Cut peppers lengthwise into sixths. Place wedges cut side up, in oiled pan, set aside.
3. Combine pepper tops, onion, tomatoes, parsley, 1/4 cup oil, pine nuts, garlic, salt and pepper in a bowl; stir well. Spoon into the pepper wedges.
4. Bake for 25 - 30 minutes or until just tender. Sprinkle bread crumbs and remaining 2 tablespoons oil over wedges. Bake 10 minutes longer. Serve warm.
Servings: 24
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