Name: Tomato-Stuffed Peppers
Ingredients: 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 ts Rosemary; fresh, chopped; 1/4 ts Salt; 1/4 ts Pepper; 2 tb Parmesan cheese, grated

CATEGORY	CUISINE	TAG	YIELD
Dairy		Main dish	4	Servings

INGREDIENTS

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	ts	Rosemary; fresh, chopped
1/4	ts	Salt
1/4	ts	Pepper
2	tb	Parmesan cheese, grated

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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