| 1 | Preheat oven to 375 degrees. |
| 2 | Lightly oil 13 x 9 inch baking pan. |
| 3 | Trim tops off peppers; discard stems and finele 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, tomatos, 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 °F for 25-30 minutes or until just tender. |
| 9 | Sprinkle bread crumbs and remaining 2 tb oil over all. |
| 10 | Bake 10 minutes longer |
