4 medium-size red bell peppers |
4 medium-size yellow bell peppers |
8 bacon slices (about 8 ounces) |
2 garlic cloves, minced |
1/4 teaspoon dried crushed red pepper |
2 teaspoons chopped fresh thyme |
1 tablespoon sherry wine vinegar |
1/4 teaspoon coarse kosher salt |
1/4 cup pine nuts, toasted |