Tomato-Stuffed Peppers

Photo: flickr user milgrammer

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

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.

Author of Sun-Dried Tomatoes! Reetz