Ingredients
-
2
-
2
-
1
-
1
-
1/4
-
1/4
-
2
-
3
-
4
-
1
-
-
-
-
-
Directions
Baked Sweet Red and Yellow Pepper Wedges, This is a delicious and different way to make peppers. There is a sweetness to this dish that appeals to almost everyone and is great with grilled meat. It would make a fantastic first course as well., Delicious! A KEEPER! Good cold, room temp or hot. used halved long sweet banana peppers, enough to fit in a 13 x 9 pan. Left out the pine nuts. Added 1/2 lb. of hot Italian sausage to the leftovers; that was terrific. I will do that next time at the start. As others did, I also cooked longer to soften the peppers. This would also be a good pasta sauce as well as a side dish. Or, meatless, a a starter. And it looks really appetizing. Geema, many thanks for this versatile recipe . . . Janet
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Steps
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1
Done
|
Preheat the Oven to 375 Degrees. |
|
2
Done
|
Lightly Oil a 13x9 Inch Baking Pan. |
|
3
Done
|
Trim Tops Off Peppers; Discard the Stems and Finely Chop the Rest of the Top of the Pepper. |
|
4
Done
|
Cut Each Pepper Lengthwise Into Sixths. |
|
5
Done
|
Place Wedges, but Side Up, in Oil Pan; Set Aside. |
|
6
Done
|
Combine Chopped Pepper Tops, Onion, Tomatoes, Parsley, 1/4 Cup Olive Oil, Pine Nuts, Garlic, Salt and Pepper in a Medium Sized Bowl. |
|
7
Done
|
Spoon Equal Amounts of Mixture Into Each of the Pepper Wedges. |
|
8
Done
|
Bake Wedges For 25-30 Minutes or Until Just Tender. |
|
9
Done
|
Sprinkle Bread Crumbs and 2 Tablespoons Oil Over All. |
|
10
Done
|
Bake 10 Minutes Longer. |
