Baked Sweet Red & Yellow Pepper Wedges

The visual appeal of this dish does a lot of the work before anyone tastes it. Red and yellow bell peppers get trimmed, cut lengthwise into sixths, and laid cut-side up in a baking pan like little boats waiting to be loaded. And the filling is worth showing off: crushed tomatoes drained well, chopped onion, fresh parsley, pine nuts, garlic, and olive oil.

Notice that the pepper tops don’t get discarded. They get finely chopped and folded right into the filling, which adds back pepper flavor without requiring extra vegetables. A clever bit of no-waste cooking.

The two-stage baking matters. The peppers go in first for 25-30 minutes to soften and release their juices, then get finished with fresh breadcrumbs drizzled in olive oil for the final 10 minutes. That sequencing is what keeps the breadcrumbs from burning before the peppers are tender, and what gives them a golden crust rather than soggy crumbs.

Draining the crushed tomatoes very well before mixing is the step most likely to be skipped and shouldn’t be. Excess tomato liquid floods the pepper boats and steams them rather than baking them.

Pro Tips

• Drain the tomatoes thoroughly: Press them in a strainer. Watery filling makes soggy peppers.
• Finely chop the pepper tops: This is a zero-waste move that intensifies the pepper flavor in the filling.
• Breadcrumbs go on last: Adding them in the final 10 minutes ensures a crisp, golden top without burning.
• Cut-side up the whole time: This keeps the filling from spilling and allows the tops to brown properly.

Variations

• Add anchovies: Two finely chopped anchovies stirred into the filling bring a deep, savory umami note that pairs beautifully with the sweet peppers.
• Capers and olives: A tablespoon of each adds a briny Sicilian flavor profile that works well with the pine nuts.