Pesto Rice Peppers

READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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