1 hour | 20 min prep



  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).
  3. Remove seeds and core or peppers.
  4. Fill each pepper half, with rice stuffing.
  5. Place peppers, with stuffing side up, in baking dish.
  6. Cover with foil; bake in 350°F (180°C) oven for 35 minutes.
  7. For Topping: Remove foil. Sprinkle cheese over peppers.
  8. Bake uncovered, for about 5 minutes longer or until cheese is golden.

Intended as a guide only. Results can not be guaranteed.
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