*  Exported from  MasterCook  *

                    TOMATO-STUFFED PEPPERS  (BTVC62A)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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       t            Rosemary -- fresh, chopped
     1/4   ts           Salt
     1/4   ts           Pepper
   2       tb           Parmesan cheese, 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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