Tomato-stuffed Peppers (btvc62a) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Medium-size bell peppers,
1/2 cup: Cooked rice,
1 tbsp: Olive oil,
1 tbsp: Basil, fresh, chopped
Shallots, sliced
1 tsp: Rosemary, fresh, chopped
Garlic clove, minced
1/4 tsp: Salt,
1 cup: Sun-dried tomatoes,
1/4 tsp: Pepper,
Marinated in olive oil,
2 tbsp: Parmesan cheese, grated
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Main dish