| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Appetizers | 6 | Servings | |
INGREDIENTS
| 2 | md | Size sweet red peppers |
| 2 | md | Size sweet yellow pepper |
| 1 | md | Size onion fine chopped |
| 1 | cn | (28-oz) crushed tomatoes well drained |
| 1/4 | c | Chopped fresh parsley |
| 1/4 | c | + 2 tablespoon olive oil |
| 3 | tb | Pine nuts |
| 4 | Clove garlic fine chopped | |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | c | Fresh bread crumbs |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“There’s a limit to God’s patience”