Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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