Baked Sweet Red And Yellow Pepper Wedges Recipes

COLORFUL PEPPER FRITTATA

Steps:

• Preheat oven to 350°. Whisk together first four ingredients. Stir in mozzarella cheese and basil., In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium heat. Add onion; cook and stir 2 minutes. Add peppers; cook and stir until tender, 3-4 minutes. Stir in garlic; cook 1 minute. , Pour in egg mixture; remove from heat. Sprinkle with Parmesan cheese. Bake, uncovered, until eggs are completely set, 20-25 minutes. Let stand 5 minutes. Cut into wedges.

BAKED SWEET RED AND YELLOW PEPPER WEDGES

Steps:

• 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.

BELL PEPPER RAJAS

Steps:

• Cut bell pepper strips crosswise into halves.
• Arrange in ungreased broiler proof pie pan, 9 X 1 1/4-inches or round pan 9 X 2-inches.
• Sprinkle with cheese, olives and red pepper.
• Set oven control to broil.
• Broil peppers with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes.

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.

BAKED SWEET RED AND YELLOW PEPPER WEDGES

Steps:

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