Roasted Red Peppers and Pignoli
large jar marinated organic roasted red peppers
1/2 cup pignoli (pine nuts)
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.