Pesto Rice Peppers

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Pesto Rice Peppers

 

2 cups cooked rice

1/3 cup freshly grated Parmesan cheese

1/4 cup pesto sauce

3 tbsps. diced rehydrated sun-dried tomatoes

3 tbsps.  toasted pine nuts or chopped almonds

3 red, orange or yellow sweet peppers

 

Topping:

3 tbsps.  freshly grated Parmesan cheese

 

In large bowl, mix together rice, cheese, pesto, sun-dried tomatoes and pine

nuts; set aside. Cut peppers in half through stems (retain stems); seed and

core. Fill each pepper half with rice stuffing. Place, stuffing side up, in

baking dish. Cover with foil; bake in 350 degree oven for 35 minutes.

Topping: Remove foil. Sprinkle cheese over peppers; bake uncovered, for about 5

minutes longer or until cheese is golden.

Serves 6.

 

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