Title: Tomato-Stuffed Peppers
Categories: Main
Yield: 4 Servings
| 4 | x | Medium-size bell peppers |
| 1 | tb | Olive oil |
| 2 | x | Shallots, sliced |
| | | Garlic clove, minced |
| 1 | c | Sun-dried tomatoes; |
| | | Marinated in olive oil |
| 1/2 | c | Cooked rice |
| 1 | tb | Basil; fresh, chopped |
| 1 | ts | Rosemary; fresh, chopped |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | tb | Parmesan cheese, grated |
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