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Tomato-stuffed peppers (btvc62a)

Yield: 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

Instructions:

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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