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Add a photoServings: 6
Ingredients
- 2 med Size sweet red peppers
- 2 med Size sweet yellow pepper
- 1 med Size onion fine minced
- 1 can (28-ounce) crushed tomatoes well liquid removed
- 1/4 c. Minced fresh parsley
- 1/4 c. + 2 Tbsp. extra virgin olive oil
- 3 Tbsp. Pine nuts
- 4 x Clove garlic fine minced
- 1 tsp Salt
- 1/4 tsp Pepper
- 1/4 c. Fresh bread crumbs
Directions
- Preheat oven to 375 degrees. Lightly oil 13 x 9 inch baking pan. Trim tops off peppers; throw away 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 c. extra virgin olive oil, pine nuts, garlic, salt and pepper in medium size bowl. Spoon equal amounts of mix into each of the pepper wedges. Bake wedges in preheated oven at 375 degrees for 25-30 min or possibly till just tender. Sprinkle bread crumbs and remaining 2 Tbsp. oil over all. Bake 10 min longer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 6 servings | |
| Calories 289 | |
| Calories from Fat 260 | 90% |
| Total Fat 29.51g | 37% |
| Saturated Fat 3.95g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 423mg | 18% |
| Potassium 74mg | 2% |
| Total Carbs 5.99g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.13g | 1% |
| Protein 1.42g | 2% |
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