Here’s an easy stuffing to enjoy in colourful – red, orange and yellow – sweet peppers. Great as a side dish to chicken, turkey, lamb or pork, or as a meatless main dish.
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Servings: 6
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
Preparation
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.
Nutrients per serving
Protein: 7.0 grams
Fat: 10.0 grams
Carbohydrates: 24.0 grams
Calories: 210 |