Categories: Appetizers 
      Yield: 6 servings 
  
      2 md Size sweet red peppers            1/4 c  + 2 tablespoon olive oil 
      2 md Size sweet yellow pepper            3 tb Pine nuts 
      1 md Size onion fine chopped             4    Clove garlic fine chopped 
      1 cn (28-oz) crushed tomatoes            1 ts Salt 
           -well drained                     1/4 ts Pepper 
    1/4 c  Chopped fresh parsley             1/4 c  Fresh bread crumbs 
  
  Preheat oven to 375 degrees. Lightly oil 13 x 9 inch baking pan. Trim tops 
  off peppers; discard stems and finely chop tops. CUt each pepper lengthwise 
  into sixths. Place wedges, cut side up, in oiled pan; set aside. Combine 
  pepper tops, onion, tomatoes, parsley, the 1/ 4 cup olive oil, pine nuts, 
  garlic, salt and pepper in medium size bowl. Spoon equal amounts of mixture 
  into each of the pepper wedges. Bake wedges in preheated oven at 375 
  degrees for 25-30 minutes or until just tender. Sprinkle bread crumbs and 
  remaining 2 tablespoon oil over all. Bake 10 minutes longer.