Pesto Rice Peppers


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.

Steps


In large bowl , mix together rice , cheese , pesto , sun-dried tomatoes and pine nuts.
Set aside.
Cut peppers in half through stems.
Seed and core.
Fill each pepper half with rice stuffing.
Place , stuffing side up , in baking dish.
Cover with foil.
Bake in 350f oven for 35 minutes.
Topping: remove foil.
Sprinkle cheese over peppers.
Bake uncovered , for about 5 minutes longer or until cheese is golden.

Ingredients


cooked rice, parmesan cheese, pesto sauce, sun-dried tomatoes, pine nuts, red sweet peppers