| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Main, Dish |
4 |
servings |
INGREDIENTS
| 4 |
md |
Bell peppers |
| 1 |
tb |
Olive oil |
| 2 |
|
Shallots; sliced |
| 1 |
|
Garlic clove; minced |
| 1 |
c |
Sun-dried tomatoes; oil packed |
| 1/2 |
c |
Cooked rice |
| 1 |
tb |
Chopped fresh basil |
| 1 |
ts |
Chopped fresh rosemary |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Grated Parmesan cheese |
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 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@wizard.ucr.edu> on Jun 15, 1998, converted by
MM_Buster v2.0l.
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