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    You are in: Home / Recipes / Baked Sweet Red and Yellow Pepper Wedges Recipe
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    Baked Sweet Red and Yellow Pepper Wedges

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on February 23, 2013

      Delicious! A KEEPER! Good cold, room temp or hot. I 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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    • on September 06, 2007

      My guests really loved this as a side dish. Easy to make and pop in the oven. I used dried parsley instead of fresh, and put the pine nuts in the food processor before adding to the mix. I don't think they add much to the dish, I will leave them out next time. I also cooked longer than indicated so that the peppers were super soft.

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    • on April 04, 2007

      I am basing this review on the mixture combo because I could eat that with a spoon! Absolutely delicious!!! I did top some little Italian breadcrusts with the mixture and enjoyed that completely. However I took it upon myself to add some cooked ground turkey breast to the final mix in order to make it a main course. I would have enjoyed the finished product much more without it. Great presentation! Thanks Geema!!!

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    • on September 26, 2006

      This was colorful, EASY, and great tasting. I actually did not have crushed tomatoes at the time so used some tomato sauce and skipped on the 1/4 cup olive oil. I will definitely make this again!

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    • on February 22, 2006

      Fabulous tasty recipe. I cooked much longer to make the peppers softer and sweeter. (Doubled the time). Pine nuts expensive and I dont think they add much to this recipe. Fresh breadcrumbs a must!

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    • on September 09, 2004

      Great taste and they look wonderful on the plate. DH loved them so that he had one for dessert! I'm not a big tomato fan and was skeptical but it tasted nice. I used one each of green, orange, yellow and purple bell pepper and half of an onion (which was perfect). The tomato can was 14.5 oz and diced. Thanks for the keeper.

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    • on April 04, 2003

      YUM!!! We tried these tonight and loved them. I think they are going to be one of the side dishes I serve at our gourmet dinner club. I only divided the peppers into 3rds since they weren't that large but I think later I'll cut them in 1/2 and fill each that way. I had 2 changes to the recipe because I couldn't find plain crushed tomatoes so I had to use ones that had mushrooms and green pepper in them but I think that only added to the flavor and I used Italian bread crumbs. Great recipe - thanks for sharing.

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    Nutritional Facts for Baked Sweet Red and Yellow Pepper Wedges

    Serving Size: 1 (147 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 268.9
     
    Calories from Fat 184
    68%
    Total Fat 20.4 g
    31%
    Saturated Fat 2.6 g
    13%
    Cholesterol 0.0 mg
    0%
    Sodium 708.5 mg
    29%
    Total Carbohydrate 21.1 g
    7%
    Dietary Fiber 3.8 g
    15%
    Sugars 6.9 g
    27%
    Protein 3.8 g
    7%

    The following items or measurements are not included:

    crushed tomatoes

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