Yield: 4 servings
|4 mediums||Bell peppers|
|1 tablespoon||Olive oil|
|1||Garlic clove; minced|
|1 cup||Sun-dried tomatoes; oil packed|
|½ cup||Cooked rice|
|1 tablespoon||Chopped fresh basil|
|1 teaspoon||Chopped fresh rosemary|
|2 tablespoons||Grated Parmesan cheese|
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 15 to 20 minutes or until the peppers are fork tender and the stuffing is steamy hot. Serve one per person, main course, or half per person side dish.
VARIATIONs: Add 1 artichoke bottom, chopped to the mixture and a little more cheese. Assemble and splash with a little white wine (fume) and place in oven. Substitute cilantro for the rosemary leaves. Hanneman april 1998 Recipe by: Andrea Chesman, Sun Dried Tomatoes By Kitpath <phannema@...> on Jun 15, 1998, converted by MM_Buster v2.0l.