Stuffed bell peppers

Minimal preparation will ensure this baked, bubbling-good recipe becomes a quick family favorite.

Just the thought of comfort foods is often enough to warm the soul, especially as cool winds blow and temperatures drop. When cooler weather calls for hearty meals to give your family a warming boost, turn to simple shortcuts for comforting flavor without skipping on quality.

Parmesan-stuffed peppers is an Italian spin on a classic dish, using a variety of cheeses packed into colorful bell peppers. Minimal preparation will ensure this baked, bubbling-good recipe becomes a quick family favorite.

Prep time: 15 minutes

Cook time: 30 minutes

Servings: 6

INGREDIENTS:

2 bags Success Brown Rice

2 cups (or 1 can, 15 ounces) 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

INSTRUCTIONS

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.

Visit SuccessRice.com for more comfort food recipes.

—Family Features

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