Tomato-stuffed peppers (btvc62a)
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
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