Pesto Rice Peppers - cooking recipe

Ingredients

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

Preparation

In large bowl, mix together rice, cheese, pesto, sun-dried tomatoes and pine nuts; set aside.
Cut peppers in half through stems (retain stems); seed and core.
Fill each pepper half with rice stuffing. Place, stuffing side up, in baking dish.
Cover with foil; bake in 350\u00b0F (180\u00b0C) oven for 35 minutes.
Topping: Remove foil. Sprinkle cheese over peppers; bake uncovered, for about 5 minutes longer or until cheese is golden.