| 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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