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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I like to use red, orange and yellow – sweet peppers for colour. Great as a side dish to chicken, turkey, lamb or pork, or as a meatless main dish. I blanche my peppers for 5 min.in boiling water as I prefer the peppers to be softer. This recipe from Foodland does not call for this. Ingredients:
2 cups cooked rice |
1/3 cup freshly grated parmesan cheese |
1/4 cup pesto sauce |
3 tablespoons diced rehydrated sun-dried tomatoes |
3 tablespoons toasted pine nuts or 3 tablespoons chopped almonds |
3 red sweet peppers or 3 orange sweet bell pepper or 3 yellow sweet peppers |
3 tablespoons freshly grated parmesan cheese |
Directions:
1. In large bowl, mix together rice, cheese, pesto, sun-dried tomatoes and pine nuts; set aside.
2. Cut peppers in half through stems (retain stems); seed and core.
3. Fill each pepper half with rice stuffing. Place, stuffing side up, in baking dish.
4. Cover with foil; bake in 350°F (180°C) oven for 35 minutes.
5. Topping: Remove foil. Sprinkle cheese over peppers; bake uncovered, for about 5 minutes longer or until cheese is golden.
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