5 large green, yellow, orange or red bell peppers
½ cup extra virgin olive oil
1 ½ cups cooked rice
3 garlic cloves, minced
½ cup fresh basil, minced
1/2 cup fresh Italian parsley, minced
1/2 cup pine nuts or slivered almonds
1/2 cup parmesan cheese
2 cups chicken or vegetable broth
2 tablespoons tomato paste
1. Preheat oven to 375F.
With this recipe, you can stuff any vegetable you like, such as onion, eggplant, zucchini, potatoes or cabbage. It goes well with crusty bread and a glass of cool wine.