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Title: Tomato-Stuffed Peppers
Categories: Main
Yield: 4 Servings

4xMedium-size bell peppers
1tbOlive oil
2xShallots, sliced
  Garlic clove, minced
1cSun-dried tomatoes;
  Marinated in olive oil
1/2cCooked rice
1tbBasil; fresh, chopped
1tsRosemary; fresh, chopped
1/4tsSalt
1/4tsPepper
2tbParmesan 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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