2 medium Red bell peppers
2 medium Yellow bell peppers
1 medium Onion, finely chopped
1 can (28 oz) crushed tomatoes, drained
1/4 cup Fresh parsley, chopped
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 Bread crumbs
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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.
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