Chop the peppers finely. I have used large peppers and all the three together amounted to 2 cups.
In a skillet add 2 tsp coconut oil (or olive oil/butter) and place the peppers.
Cook them until soft, about 5 minutes. Add the scallions and garlic and cook until fragrant, about 1 minute. Switch off heat and set aside.
Prepare the pasta according to package instructions. Under cook the pasta for a couple of minutes as it will cook further in the oven.
While that's cooking , place the sauce ingredients in a food processor
and pulse until well combined.
Preheat your oven to 375F. Transfer the cooked pasta to a baking dish.
Add the veggies followed by the sauce.
Mix all the ingredients until the pasta is well covered with the sauce.
Cover the dish with foil paper
Bake at 375 F for 20-25 minutes. While its baking, mix the ingredients for crunchy top in a bowl. Set aside.
Remove the Pasta from the oven.
and sprinkle the topping until it covers the top completely. Depending upon the size of the pan and your taste, you might need double the recipe. Extra crunchy is always good no?
Now broil this on high for 2 minutes or until golden.
Be very careful here since even a minute of distraction can burn the whole thing. Once reddish golden, remove and enjoy immediately.