Preparation time
20 minutes
Ready in
1 hour
Baking Time: 40 minutes
Makes
6 servings
Ingredients
- 2 cups (500 mL) cooked rice
- 1/3 cup (75 mL) freshly grated Parmesan cheese
- 1/4 cup (50 mL) pesto sauce
- 3 tbsp (45 mL) diced rehydrated sun-dried tomatoes
- 3 tbsp (45 mL) toasted pine nuts or chopped almonds
- 3 Ontario Greenhouse Red, Orange or Yellow Sweet Peppers
Topping:
- 3 tbsp (45 mL) freshly grated Parmesan cheese
Instructions
In large bowl, mix together rice, cheese, pesto, sun-dried tomatoes and pine nuts; set aside. Cut peppers in half through stems (retain stems); seed and core. Fill each pepper half with rice stuffing. Place, stuffing side up, in baking dish. Cover with foil; bake in 350°F (180°C) oven for 35 minutes.
Topping: Remove foil. Sprinkle cheese over peppers; bake uncovered, for about 5 minutes longer or until cheese is golden.
Nutritional Information
1 serving
- Protein: 7 grams
- Fat: 10 grams
- Carbohydrates: 24 grams
- Calories: 210