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1
Cut pepper in half lengthwise; remove and discard seeds and membrane. Place pepper, skin side up, on a baking sheet; flatten with palm of hand. Broil pepper 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until pepper is charred. Place pepper in ice water until cool; peel and discard skin. Dice roasted pepper.
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2
Cover sun-dried tomatoes with boiling water, and let stand 5 minutes. Drain.
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3
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add margarine; heat until margarine melts. Add rice, and saute 3 to 4 minutes or until golden, stirring frequently. Add green onions, and saute 1 minute. Reserve 3 tablespoons diced red pepper; add remaining pepper to rice mixture. Add chicken broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; uncover and let stand 10 minutes.
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4
Position knife blade in food processor bowl. Drop garlic, pine nuts, and tomatoes through food chute with processor running; process 5 seconds or until garlic is minced. Add basil and chopped parsley; process 10 seconds or until herbs are minced. Add Parmesancheese, and process until blended. Slowly pour Italian dressing through food chute with processor running, blending until mixture is smooth.
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5
Stir pesto mixture gently into rice mixture, and heat thoroughly. Sprinkle reserved red pepper evenly into 6 (3/4-cup) molds. Spoon rice mixture into molds, packing gently with the back of a spoon. Unmold onto individual serving plates. Garnish with parsley sprigs, if desired.
