Tomato-stuffed peppers

4 Servings

Ingredients

Quantity Ingredient
4 xes Medium-size bell peppers
1 tablespoon Olive oil
2 xes Shallots, sliced
Garlic clove, minced
1 cup Sun-dried tomatoes;
Marinated in olive oil
½ cup Cooked rice
1 tablespoon Basil; fresh, chopped
1 teaspoon Rosemary; fresh, chopped
¼ teaspoon Salt
¼ teaspoon Pepper
2 tablespoons Parmesan cheese, grated

Directions

Cut a thin slice from the tops of the stem ends of the peppers. Core and seed the peppers. Preheat the oven to 400F. Heat the oil in a small skillet. Add the shallots and garlic; saute for 2 minutes. Add the tomatoes, rice, herbs, salt, and pepper; stir until well mixed. Spoon a portion of the mixture into each pepper shell. Place the peppers in a shallow baking pan. Sprinkle the cheese on top. Bake, uncovered, for 10 to 15 minutes. Serve at once. This recipe was created by Andrea Chesman; author of Sun-Dried Tomatoes! Reetz From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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