Preheat oven to 375 degrees. Lightly oil 13 x 23 cm baking pan. Trim tops off peppers; discard stems and finely chop tops. CUt each pepper lengthwise into sixths. Place wedges, cut side up, in oiled pan; set aside. Combine pepper tops, onion, tomatoes, parsley, the 1/ 4 cup olive oil, pine nuts, garlic, salt and pepper in medium size bowl. Spoon equal amounts of mixture into each of the pepper wedges. Bake wedges in preheated oven at 190ºC or 25-30 minutes or until just tender. Sprinkle bread crumbs and remaining 2 tablespoon oil over all. Bake 10 minutes longer.