Tomato-Stuffed Peppers

These stuffed peppers are lighter and faster than the usual ground-beef-and-rice version. Sun-dried tomatoes packed in olive oil bring concentrated, almost jammy tomato flavor without the watery mess of fresh tomatoes. Mixed with cooked rice, sauteed shallots, garlic, and fresh herbs, the filling is intensely savory from the start.

Fresh basil and rosemary give the filling an Italian character that pairs naturally with the Parmesan sprinkled on top. The shallots add a sweeter, more delicate onion flavor than regular onions would, and they soften quickly in just 2 minutes of sauteing.

Because the filling is already cooked, the peppers only need 10 to 15 minutes in a hot oven. Just long enough for the pepper shells to soften slightly while staying crisp, and for the Parmesan to melt and turn golden on top. This is a weeknight dinner that’s on the table in under 30 minutes.

Kitchen Tips

• Use oil-packed sun-dried tomatoes, not the dry kind. The oil keeps the filling moist and adds flavor. Drain lightly but don’t squeeze them dry.
• Don’t pre-cook the peppers. The short bake time softens them just enough for a pleasant bite without turning them to mush.
• Stand the peppers upright in a dish that fits them snugly so they don’t tip and spill the filling.
• Serve immediately. These are best hot from the oven when the Parmesan is still bubbly.

Variations

• Add a handful of chopped kalamata olives to the filling for a briny, Mediterranean punch.
• Use goat cheese crumbled on top instead of Parmesan for a tangier, creamier finish.
• Swap green peppers for red or yellow for a sweeter pepper flavor.