Title: Tomato-stuffed peppers  (btvc62a)
 Categories: Main dish
      Yield: 4 Servings
 
      4 x  Medium-size bell peppers
      1 tb Olive oil
      2 x  Shallots, sliced
           Garlic clove, minced
      1 c  Sun-dried tomatoes;
           Marinated in olive oil
    1/2 c  Cooked rice
      1 tb Basil; fresh, chopped
      1 ts Rosemary; fresh, chopped
    1/4 ts Salt
    1/4 ts Pepper
      2 tb Parmesan cheese, grated
 
  Cut a thin slice from the tops of the stem ends of the peppers. Core
  and seed the peppers. Preheat the oven to 400F. Heat the oil in a
  small skillet. Add the shallots and garlic; saute for 2 minutes. Add
  the tomatoes, rice, herbs, salt, and pepper; stir until well mixed.
  Spoon a portion of the mixture into each pepper shell. Place the
  peppers in a shallow baking pan. Sprinkle the cheese on top. Bake,
  uncovered, for 10 to 15 minutes. Serve at once. This recipe was
  created by Andrea Chesman; author of Sun-Dried Tomatoes! Reetz