Parmesan Stuffed Peppers For Lent

2 bags Success Brown Rice

2 cups (or 1 can, 15 oz) tomato sauce, divided

1/2 cup grated Parmesan cheese, divided

1/4 cup basil pesto

3 large bell peppers in assorted colors, halved lengthwise

1 cup shredded mozzarella cheese

1/4 cup fresh basil leaves, thinly sliced

Preheat oven to 425 F. Prepare rice according to package directions.

Add 1 1/2 cups tomato sauce to greased 13-by-9-inch baking dish. In bowl, toss rice with remaining tomato sauce, 1/4 cup Parmesan cheese and pesto.

Divide rice mixture evenly among peppers. Place stuffed peppers in prepared baking dish. Sprinkle mozzarella and remaining Parmesan cheese over peppers.

Cover with foil; bake 18-20 minutes, or until peppers are tender, filling is heated through and cheese is melted. Remove foil. Broil 3-5 minutes, or until cheese is golden brown. Garnish with fresh basil.

Substitutions: Use fontina or provolone for mozzarella cheese and olive tapenade for basil pesto. Meat lovers substitute 1 bag of rice for 1 lb. lean ground beef or ground turkey.

Parmesan Stuffed Peppers For Lent

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