Recipe by Geema
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.
Top Review by Jezski
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
- 2 red bell peppers
- 2 yellow bell peppers
- 1 sweet onion, finely chopped
- 1 can crushed tomatoes, drained
- 59.14 ml fresh parsley, chopped
- 59.14 ml olive oil
- 29.58 ml olive oil
- 44.37 ml pine nuts
- 4 clove garlic, minced
- 4.92 ml salt
- 1.23 ml pepper
- 59.14 ml fresh breadcrumb
Directions See How It's Made
- Preheat the oven to 375 degrees.
- Lightly oil a 13x9 inch baking pan.
- Trim tops off peppers; discard the stems and finely chop the rest of the top of the pepper.
- Cut each pepper lengthwise into sixths.
- Place wedges, but side up, in oil pan; set aside.
- Combine chopped pepper tops, onion, tomatoes, parsley, 1/4 cup olive oil, pine nuts, garlic, salt and pepper in a medium sized bowl.
- Spoon equal amounts of mixture into each of the pepper wedges.
- Bake wedges for 25-30 minutes or until just tender.
- Sprinkle bread crumbs and 2 tablespoons oil over all.
- Bake 10 minutes longer.