Recipe Archives->Vegetables->Pepper Wedges

Baked Sweet Red & Yellow Pepper Wedges
Serving Size: 6

2 med size sweet red peppers
2 med size sweet yellow pepper
1 med size onion fine chopped
1 can (28-oz) crushed tomatoes, well drained
1/4 cup chopped fresh parsley
1/4 cup + 2 tablespoon olive oil
3 tbsp pine nuts
4 clove garlic fine chopped
1 tsp salt
1/4 tsp pepper
1/4 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.

Printable version: pepper-wedges.txt.