Preheat oven to 375 degrees Fahrenheit.

Lightly oil a 13 x 9 inch baking pan.

Trim tops off peppers and finely chop the tops.

Cut each pepper lengthwise into sixths.

Place pepper wedges, cut side up, in the oiled pan.

Combine chopped pepper tops, minced onion, crushed tomatoes (with liquid removed), minced fresh parsley, 1/4 cup extra virgin olive oil, pine nuts, minced garlic, salt, and pepper in a medium-size bowl.

Spoon equal amounts of the tomato mixture into each of the pepper wedges.

Bake wedges in the preheated oven for 25-30 minutes, or until just tender.

Sprinkle fresh bread crumbs and the remaining 2 tablespoons of olive oil over all the wedges.

Bake for an additional 10 minutes.