Tomato-Stuffed Peppers
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
green bell peppers
|
|
| 1 | tablespoon |
olive oil
|
|
| 2 | x |
shallots
sliced |
*
|
| 1 | clove |
garlic
minced |
|
| 1 | cup |
sundried tomatoes
marinated in olive oil |
|
| ½ | cup |
rice
cooked |
|
| 1 | tablespoon |
basil
fresh, |
|
| 1 | teaspoon |
rosemary leaves
fresh, |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
green bell peppers
|
|
| 15 | ml |
olive oil
|
|
| 2 | x |
shallots
sliced |
*
|
| 1 | clove |
garlic
minced |
|
| 237 | ml |
sundried tomatoes
marinated in olive oil |
|
| 118 | ml |
rice
cooked |
|
| 15 | ml |
basil
fresh, |
|
| 5 | ml |
rosemary leaves
fresh, |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
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 400℉ (200℃).
Heat the oil in a small skillet.
Add the shallots and garlic; sauté 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.
