Baked Sweet Red and Yellow Pepper Wedges
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Ingredients
| 2 | md. sweet red peppers | | 2 | md. sweet yellow peppers | | 1 | md. onion, finely chopped | | 1 can (1-3/4 lb.) | crushed tomatoes, well drained | | 1/4 cup | chopped fresh parsley | | 1/4 cup | olive oil | | 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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Instructions
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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