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September 2018

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TomatoStuffed Peppers Btvc62a Recipe

TomatoStuffed Peppers Btvc62a recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print TomatoStuffed Peppers Btvc62a recipe  PDF


4 Medium size bell peppers
1 tb Olive oil
2 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 mi ed. Spoon a portion of the mi ture 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

TomatoStuffed Peppers Btvc62a recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
678 people have voted
Last Reviewed on 2018-09-22



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