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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 md. sweet red peppers
2 md. sweet yellow peppers
1 md. onion, finely chopped
1 can (28 oz.) crushed tomatoes, well drained
1/4 cup chopped fresh parsley
1/4 cup plus 2 tbsp. olive oil
3 tbsp. pine nuts
4 cloves garlic, finely chopped
1 tsp. salt
1/4 tsp. pepper
1/4 cup fresh breadcrumbs
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Directions:
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Preheat oven to 375°F. Lightly oil 13x9-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-sized bowl. Spoon equal amounts of mixture into each of the pepper wedges. Bake wedges in preheated oven at 375°F for 25 to 30 minutes or until just tender. Sprinkle breadcrumbs and remaining 2 tbsp. oil over all. Bake 10 minutes longer.
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