Roasted Red Peppers and Pignoli

large jar marinated organic roasted red peppers
1/2 cup pignoli (pine nuts)
olive oil
2 slices sesame Ezekiel bread, toasted and cooled
dried Italian seasonings - basil, oregano, parsley, garlic
grated Parmigiana cheese (optional)

Preheat oven to 350º F.  Place cooled toast in a food processor or blender and pulse to create bread crumbs; set aside.

Line bottom of a baking dish with peppers.  Drizzle with oil; sprinkle with seasonings, bread crumbs, cheese, if using, and nuts.  Top with another layer of peppers and repeat toppings.  Bake for 15-20 minutes or until bread crumbs begin to brown.