Rice-Stuffed Peppers

MAIN 45 MINS VEGETARIAN HEALTHIER LIVES EUROPE

This recipe is created by

Ingredients

1/2 c. extra virgin olive oil

1 small chopped onion

1 1/2 c. cherry tomatoes

2 tsp. paprika

salt

2 cloves chopped garlic

2 1/2 c. cooked Minute® White Rice

1 1/4 c. Parmesan cheese, grated

1/3 c. chopped flat-leaf parsley

8 cored and seeded bell peppers halves

1/4 c. water

Instructions

1. Preheat the oven to 375°. In a large nonstick skillet, heat 1/4 c. extra-virgin olive oil over medium heat. Add 1 small chopped onion and cook until soft, 6 to 8 min.

2. Increase the heat to medium-high and add 1 c. cherry tomatoes, and 2 tsp. paprika; season with salt and pepper. Cook until the tomato skins burst, about 5 min. Add 2 cloves chopped garlic and cook for 1 min. more. Remove from the heat. Add 1/2 c. quartered cherry tomatoes, 2 1/2 c. cooked white rice, 1 c. grated parmesan cheese, and 1/3 c. chopped flat-leaf parsley.

3. Salt the cavities of 8 cored and seeded bell pepper halves, then mound in the rice mixture. Arrange the peppers in a single layer in a baking dish and drizzle with a little more extra-virgin olive oil. Sprinkle 1/4 c. grated parmesan on top. Pour 1/4 c. water into the dish, and cover. Bake until the peppers are soft, about 30 min., then uncover and broil until the cheese is golden, about 5 min.