These nice bright red peppers dress up any plate. They were delicious served up with Prime ham and Swiss cheese stuffed chicken.
|1||large red bell pepper|
|1 cup||cooked long grain and wild rice|
|1 tbsp||olive oil|
|2 tbsp||chopped sundried tomatos (in oil)|
|1/2 cup||grated cheddar|
|2 tbsp||grated parmesan|
Cut pepper in half lengthwise and remove seeds. Fill a small pot with water and bring to a boil. Immerse the peppers in the water for 2-3 min, until they turn brightly coloured. remove the peppers and fully drain off all water. Place them in a baking pan.
Saute onion in a pan with olive oil until the pieces start to turn clear.
In a bowl combine, rice, sun dried tomatoes, cheddar and salt. Combine well. Fill each half of the pepper with half of the mixture. Top with parmesan.
Bake in 400 degree oven for 35-40 min.
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