1 hour | 20 min prep

SERVES 6

• 2 cups cooked rice
• 1/3 cup freshly grated parmesan cheese
• 1/4 cup Basil Pesto (Go to the plant list, look under any Basil variety, & find Basil Pesto)
• 3 tablespoons diced rehydrated sun-dried tomatoes
• 3 tablespoons toasted pine nuts or chopped almonds
• 3 red sweet peppers or orange sweet bell pepper or yellow sweet peppers

Topping

• 3 tablespoons freshly grated parmesan cheese

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.