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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

    Baked Sweet Red and Yellow Pepper Wedges. Photo by lynmoz

    1/1 Photo of Baked Sweet Red and Yellow Pepper Wedges

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Geema's Note:

    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.

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    Units: US | Metric


    1. 1
      Preheat the oven to 375 degrees.
    2. 2
      Lightly oil a 13x9 inch baking pan.
    3. 3
      Trim tops off peppers; discard the stems and finely chop the rest of the top of the pepper.
    4. 4
      Cut each pepper lengthwise into sixths.
    5. 5
      Place wedges, but side up, in oil pan; set aside.
    6. 6
      Combine chopped pepper tops, onion, tomatoes, parsley, 1/4 cup olive oil, pine nuts, garlic, salt and pepper in a medium sized bowl.
    7. 7
      Spoon equal amounts of mixture into each of the pepper wedges.
    8. 8
      Bake wedges for 25-30 minutes or until just tender.
    9. 9
      Sprinkle bread crumbs and 2 tablespoons oil over all.
    10. 10
      Bake 10 minutes longer.

    Ratings & Reviews:

    • 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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    Read All Reviews (7)


    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
    Total Fat 20.4 g
    Saturated Fat 2.6 g
    Cholesterol 0.0 mg
    Sodium 708.5 mg
    Total Carbohydrate 21.1 g
    Dietary Fiber 3.8 g
    Sugars 6.9 g
    Protein 3.8 g

    The following items or measurements are not included:

    crushed tomatoes

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