Tomato-Stuffed Peppers (Btvc62a)

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 ts 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