Tomato-Stuffed Peppers
By: Anonymous
Published: Sunday, February 14, 2010 - 4:02am

Ingredients




4 Medium-size bell peppers
1 tablespoon Olive oil
2 Shallots, sliced
Garlic clove, minced
1 cup Sun-dried tomatoes,
Marinated in olive oil
cup Cooked rice
1 tablespoon Basil, fresh, chopped
1 teaspoon Rosemary, fresh, chopped
teaspoon Salt
teaspoon Pepper
2 tablespoons Parmesan cheese, grated

Preparation

1 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.  2 Author of Sun-Dried Tomatoes! Reetz 


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