Tomato-Stuffed Peppers
Description
This Italian appetizer features Medium-size bell peppers, Olive oil, Shallots, sliced. It delivers a pleasant kick of heat. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Garlic clove, minced 1 c Sun-dried tomatoes; Marinated in olive oil 1/2 c Cooked rice 1 tb Basil; fresh, chopped 1 ts Rosemary; fresh, chopped 1/4 ts Salt 1/4 ts Pepper 2 tb Parmesan cheese, grated
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Cut a thin
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slice from the tops of the stem ends of the peppers.
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Core and seed the peppers.
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Preheat the oven to 400F (204ðC).
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Heat the oil in a small skillet.
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Add the shallots and garlic; saute for 2 minutes.
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Add the tomatoes, rice, herbs, salt, and pepper; stir until well mixed.
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Spoon a portion of the mixture into each pepper shell.
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Place the peppers in a shallow baking pan.
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Sprinkle the cheese on top.
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Bake, uncovered, for 10 to 15 minutes.
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Serve at once.
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This recipe was created by Andrea Chesman; author of Sun-Dried Tomatoes!
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Reetz
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 64.2kcal
- % Daily Value *
- Total Fat 4.0g7%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 4.0mg1%
- Total Carbohydrate 7.0g3%
- Dietary Fiber 2.5g10%
- Sugars 4.2g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
appetizer, baking, bell, btvc62, italian, mediumsize, oil, olive, peppers, sautéing, shallots, sliced, title, tomatoes, tomatostuffed, vegan
