Tomato-stuffed peppers (btvc62a)

 
                     TOMATO-STUFFED PEPPERS  (BTVC62A)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
  
 
 
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