Ingredients Jump to Instructions ↓

  1. 4 x Medium-size bell peppers

  2. 1 tb Olive oil

  3. 2 x Shallots, sliced Garlic clove, minced

  4. 1 c Sun-dried tomatoes; Marinated in olive oil

  5. 1/2 c Cooked rice

  6. 1 tb Basil; fresh, chopped

  7. 1 ts Rosemary; fresh, chopped

  8. 1/4 ts Salt

  9. 1/4 ts Pepper

  10. 2 tb Parmesan 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

  11. 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;

Instructions Jump to Ingredients ↑

  1. author of Sun-Dried Tomatoes! Reetz


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