Perfect for meatless Mondays or any day of the week, these quick-cooking, vegetarian Parmesan Rice Stuffed Peppers are a hearty dish that you’ll want to make again and again.
Preheat oven to 425°F. Prepare rice according to package directions.
Spread 1 1/2 cups of tomato sauce over the bottom of a 9- x 13-inch baking dish. Toss the rice with the remaining tomato sauce, 1/4 cup Parmesan cheese and pesto in a large bowl.
Lay pepper halves into prepared baking dish. Divide the rice mixture evenly among peppers. Top with remaining Parmesan cheese and mozzarella.
Cover dish with foil and bake for 18 to 20 minutes, or until peppers are tender, filling is heated through and cheese is melted. Remove foil. Broil for 3 to 5 minutes or until cheese is golden brown. Garnish with fresh basil.
Switch things up by using a different type of cheese or sauce in this recipe. Try fontina or provolone in place of the mozzarella cheese. You could also use olive tapenade instead of basil pesto.