Ingredients
4 large green bell peppers, cut in half, membranes and seeds removed
2 boxes (6 ounces each) long grain and wild rice with seasoning, cooked according to package directions
3/4 cup walnuts, chopped and toasted
3/4 cup pesto (7 ounce container can be found in supermarket dairy case)
1 can (14 1/2 ounces) diced tomatoes including juice
1 tablespoon GOLDEN BLOSSOM HONEY
1/2 teaspoon dried oregano
1/2 cup fresh parsley, chopped
salt and pepper to taste
3/4 cup cheddar cheese, shredded
1/2 cup Parmesan cheese
Honey Tips
Honey Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
Directions
Preheat oven to 350°
Parboil pepper halves 4 minutes. Remove from water. Drain and set aside.
In a large bowl, mix rice and walnuts together. Blend in pesto. Add tomatoes, honey, oregano and parsley. Season with salt and pepper.
Stuff each pepper half with rice mixture. Top with cheddar cheese and sprinkle with Parmesan.
Bake 1/2 hour until cheese topping is golden.
Serves: 6
Parboil pepper halves 4 minutes. Remove from water. Drain and set aside.
In a large bowl, mix rice and walnuts together. Blend in pesto. Add tomatoes, honey, oregano and parsley. Season with salt and pepper.
Stuff each pepper half with rice mixture. Top with cheddar cheese and sprinkle with Parmesan.
Bake 1/2 hour until cheese topping is golden.
Serves: 6
