Baked Sweet Red & Yellow Pepper Wedges
Yield
6 servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
sweet red bell peppers
sweet |
|
| 2 | medium |
sweet yellow bell peppers
sweet |
*
|
| 1 | medium |
onions
chopped fine |
|
| 28 | ounces |
tomatoes, canned
crushed, well drained |
|
| ¼ | cup |
parsley leaves
chopped fresh |
|
| ¼ | cup |
olive oil
+ 2 tablespoons |
|
| 3 | tablespoons |
pine nuts
|
|
| 4 | each |
garlic cloves
chopped fine |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | cup |
bread crumbs
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
sweet red bell peppers
sweet |
|
| 2 | medium |
sweet yellow bell peppers
sweet |
*
|
| 1 | medium |
onions
chopped fine |
|
| 809.2 | ml/g |
tomatoes, canned
crushed, well drained |
|
| 59 | ml |
parsley leaves
chopped fresh |
|
| 59 | ml |
olive oil
+ 2 tablespoons |
|
| 45 | ml |
pine nuts
|
|
| 4 | each |
garlic cloves
chopped fine |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 59 | ml |
bread crumbs
fresh |
|
Directions
Preheat oven to 375℉ (190℃). 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℉ (190℃) for 25 to 30 minutes or until just tender. Sprinkle bread crumbs and remaining 2 tablespoon oil over all. Bake 10 minutes longer.
