Pesto Rice Peppers

• 2 cups cooked rice
• 1/3 cup freshly grated parmesan cheese
• 1/4 cup pesto sauce
• 3 tablespoons diced rehydrated sun-dried tomatoes
• 3 tablespoons toasted pine nuts or 3 tablespoons chopped almonds
• 3 3 orange sweet bell pepper or 3 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); seed and core.
3. Fill each pepper half with rice stuffing. Place, stuffing side up, in baking dish.
4. Cover with foil; bake in 350u0b0F (180u0b0C) oven for 35 minutes.
5. Topping: Remove foil. Sprinkle cheese over peppers; bake uncovered, for about 5 minutes longer or until cheese is golden.

rice, freshly grated parmesan cheese, pesto sauce, tomatoes, nuts, orange sweet bell pepper, topping, freshly grated parmesan cheese

Taken from www.food.com/recipe/pesto-rice-peppers-132415 (may not work)