Categories: Meals
Ingredients
- Olive oil
- 1 shallot, chopped fine
- 1 garlic clove, chopped
- 14.5 oz. can diced tomatoes
- 1/2 cup oil-packed sun-dried tomatoes, chopped
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Sea salt and black pepper
- 2 cups cooked rice
- 1 cup mozzarella, grated
- 4 red bell peppers
Directions
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Swirl enough oil into a medium skillet to coat the bottom. Heat over medium heat until shimmering. Add the shallot and saute for 2 minutes, until softened and golden. Add the garlic and saute for 1 minute.
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Stir in the diced tomatoes, sun-dried tomatoes, basil and oregano. Season with salt and pepper. Reduce the heat to low and simmer for 5 minutes.
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eheat the oven to 375.
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Remove the sauce from the heat and stir in the rice and 1/2 cup mozzarella. Set aside.
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Slice the tops off the bell peppers and scoop out the seeds. Evenly spoon the rice filling into the peppers. Arrange the peppers in an 8-inch square baking dish and sprinkle the remaining 1/2 cup mozzarella on top. Bake for 35 to 40 minutes, until the peppers are soft and the cheese is lightly golden. Serve hot.