astray recipes: Tomato-stuffed peppers (btvc62a)

Categories: Main dish
Yield: 4 servings

Measure	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

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

tomato-stuffed peppers (btvc62a)