Pesto Rice Peppers

Submitted by Kit..ty Of Canada

"I like to use red, orange and yellow – sweet peppers for colour. Great as a side dish to chicken, turkey, lamb or pork, or as a meatless main dish. I blanche my peppers for 5 min.in boiling water as I prefer the peppers to be softer. This recipe from Foodland does not call for this."

 

• Ready In: 1hr
• Ingredients: 7
• Serves: 6

ingredients

• 473.18 ml cooked rice
• 78.78 ml freshly grated parmesan cheese
• 59.14 ml pesto sauce
• 44.37 ml diced rehydrated sun-dried tomatoes
• 44.37 ml toasted pine nuts or 44.37 ml chopped almonds
• 3 3 orange sweet bell pepper or 3 yellow sweet peppers

• Topping

• 44.37 ml freshly grated parmesan cheese

directions

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

Reviews

[danlynclark]

Mmm. These were tasty! I was surprised at how easy they were to put together! I did not blanche mine prior to stuffing and the peppers were soft enough for our taste. I used 4 LARGE red peppers. Next time I think I am going to try stuffing tomatoes! The pesto flavour was unique, but I think it needed extra garlic added to the rice to give it a kick. I will make this often!! Its a great way to use leftover rice and leftover pesto sauce.