| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Appetizers | 24 | Servings | |
INGREDIENTS
| 2 | md | Red bell peppers |
| 2 | md | Yellow bell peppers |
| 1 | md | Onion; finely chopped |
| 1 | cn | (28 oz) crushed tomatoes; drained |
| 1/4 | c | Fresh parsley; chopped |
| 1/4 | c | Olive oil |
| 2 | tb | Olive oil |
| 3 | tb | Pine nuts |
| 4 | Cloves garlic; finely chopped | |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | c | Bread crumbs |
INSTRUCTIONS
Preheat oven to 375. Lightly oil 13 x 9 pan. Trim tops off peppers. Discard stems; finely chop tops. Cut peppers lengthwise into sixths. Place wedges cut side up, in oiled pan, set aside. Combine pepper tops, onion, tomatoes, parsley, 1/4C oil, pine nuts, garlic, salt & pepper in a bowl; stir well. Spoon into the pepper wedges. Bake for 25 - 30 minutes or until just tender. Sprinkle bread crumbs and remaining 2T oil over wedges. Bake 10 mins longer. Serve warm. Posted to MC-Recipe Digest V1 #679 by "Kathy Rogers" <kathyrogers@earthlink.net> on Jul 19, 1997
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