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

1. 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.

2. 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.

3. eheat the oven to 375.

4. Remove the sauce from the heat and stir in the rice and 1/2 cup mozzarella. Set aside.

5. 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.

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