Recipe of the Week 1-23-11

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Stuffed Peppers

Yield: Serves 4

8 oz chopped white mushrooms
2 tablespoons olive oil
1/2 cup finely chopped onion
1/3 cup minced fresh parsley
1 cup uncooked white rice
2 cups vegetable broth
1 large tomato
1 teaspoon ground black pepper
3/4 teaspoon salt
1/2 teaspoon minced fresh rosemary
1 cup grated mozzerella cheese
4 medium-size green bell peppers ,tops cut off, inside "pith" removed
Fresh rosemary sprigs (optional)

Preheat oven to 350°F.

In a large skillet, sautee mushrooms and onions in olive oil. Add vegetable broth, rice, diced tomato, salt & pepper. Turn down to simmer and cook 15-20 minutes, or until all broth is absorbed by the rice. Stir in fresh herbs.

Fill pepper halves with mixture, dividing equally and mounding slightly. Arrange in 13 x 9 x 2-inch baking dish. (Can be made 1 day ahead. Cover; chill.) Sprinkle tops with cheese.

Bake peppers uncovered until tops are browned and cheese is bubbling.. Transfer peppers to platter. Garnish with rosemary sprigs and serve.