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Description
Ingredients
US|METRIC
4 SERVINGS
- 1 cup plum tomatoes (well drained canned, crushed)
- 3 yellow bell peppers (or large red, or a combination)
- 1/3 cup pine nuts
- 1/3 cup capers (tiny, rinsed and drained)
- 1 cup dry breadcrumbs
- 2 cloves garlic (peeled and finely grated)
- 3 Tbsp. flat leaf parsley (finely chopped)
- 4 Tbsp. olive oil
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Directions
- Set a rack in the middle level of the oven and preheat to 375F degrees. Evenly spread the tomatoes in the prepared baking dish.
- 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.
NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium530mg22% |
| Potassium420mg12% |
| Protein5g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A15% |
| Vitamin C290% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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