Pesto Rice Peppers

8 ingredients
5 steps

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 3 orange sweet bell pepper or 3 yellow sweet peppers
  • Topping
  • 3 tablespoons freshly grated parmesan cheese

Directions

  1. 1
    In large bowl, mix together rice, cheese, pesto, sun-dried tomatoes and pine nuts; set aside.
  2. 2
    Cut peppers in half through stems (retain stems); seed and core.
  3. 3
    Fill each pepper half with rice stuffing. Place, stuffing side up, in baking dish.
  4. 4
    Cover with foil; bake in 350°F (180°C) oven for 35 minutes.
  5. 5
    Topping: Remove foil. Sprinkle cheese over peppers; bake uncovered, for about 5 minutes longer or until cheese is golden.

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