Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
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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 t 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
