Yield: 4 servings
Measure | Ingredient |
---|---|
4 xes | Medium-size bell peppers |
1 tablespoon | Olive oil |
2 xes | Shallots, sliced |
\N \N | Garlic clove, minced |
1 cup | Sun-dried tomatoes; |
\N \N | 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