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Pesto Rice Peppers

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“I like to use red, orange and yellow – sweet peppers for colour. Great as a side dish to chicken, turkey, lamb or pork, or as a meatless main dish. I blanche my peppers for 5 min.in boiling water as I prefer the peppers to be softer. This recipe from Foodland does not call for this.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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 350°F (180°C) oven for 35 minutes.
  5. Topping: Remove foil. Sprinkle cheese over peppers; bake uncovered, for about 5 minutes longer or until cheese is golden.

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