| 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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