Ann Nurse's Baked Stuffed Peppers
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 cup well drained canned plum tomatoes, crushed
  • 3 large red or yellow bell peppers, or a combination
  • 1/3 cup pine nuts
  • 1/3 cup tiny capers, rinsed and drained
  • 1 cup dry breadcrumbs
  • 2 large cloves garlic, peeled and finely grated
  • 3 tablespoon finely chopped flat-leaf parsley
  • 3-4 tablespoon olive oil
Directions
  1. Set a rack in the middle level of the oven and preheat to 375 degrees. Evenly spread the tomatoes in the prepared baking dish.
  2. Rinse the peppers and drain them. Halve or quarter the peppers, depending on their size, and pull away the stem and seed pod. Shake or brush away any stray seeds. Arrange the pepper pieces, skin side down, on the tomatoes. Sprinkle the pine nuts and capers on top.
  3. Mix the breadcrumbs with the garlic and parsley and top each piece of pepper with about 1 tablespoon. Drizzle the olive oil over the breadcrumb topping. Bake the peppers until they are tender and the breadcrumbs are deep golden, about 30 minutes, checking occasionally to make sure the tomatoes are not drying out too much. If necessary, add 1-2 tablespoons of water, but be sure to place it directly in the pan to avoid wetting the breadcrumbs.
  4. Cool the peppers and serve them warm or at room temperature.