Tomato-stuffed Peppers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Main dish | 4 | Servings | |
INGREDIENTS
| 4 | Medium-size bell peppers | |
| 1 | T | Olive oil |
| 2 | Shallots, sliced | |
| Garlic clove, minced | ||
| 1 | c | Sun-dried tomatoes |
| Marinated in olive oil | ||
| 1/2 | c | Cooked rice |
| 1 | T | Basil, fresh chopped |
| 1 | t | Rosemary, fresh chopped |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 144
Calories From Fat: 75
Total Fat: 11.3g
Cholesterol: 2.2mg
Sodium: 469.8mg
Potassium: 715.7mg
Carbohydrates: 21.2g
Fiber: 2.2g
Sugar: 5.1g
Protein: 3.2g