Stuffed Sweet Peppers

  • Yield: servings


1tablespoon vegetable or olive oil
3/4cup uncooked long-grain rice
4-- green onions, thinly sliced
1/4cup finely chopped fresh parsley
1/4teaspoon ground cinnamon
1/4teaspoon black pepper
1/4teaspoon salt
1-- (14 1/2-ounce) can vegetable broth
4medium green bell peppers, cut lengthwise in half, seeded
1-- (28-ounce) can crushed tomatoes in pureé
1/4cup honey
1/2teaspoon crushed red pepper flakes
1-- (8 3/4-ounce) can garbanzo beans, drained
1/3cup dried currants or raisins


  1. In large saucepan, heat oil over medium-high heat until hot; cook and stir rice, onion and parsley 3 to 5 minutes, or until rice begins to brown. Stir in cinnamon, pepper and salt. Gradually add vegetable broth. Bring to a boil, reduce heat, cover and simmer for 18 to 20 minutes, or until liquid is absorbed and rice is cooked through.
  2. Meanwhile, cook green pepper halves in boiling water 5 to 7 minutes or until peppers are crisp-tender; drain.
  3. Combine tomatoes, honey, and crushed red pepper in 13 x 9-inch baking pan; mix well. Remove 1/4 cup sauce; set aside. Arrange pepper halves on sauce in baking pan. When rice is cooked, remove from heat; stir in garbanzo beans, dried currants and reserved 1/4 cup sauce. Divide rice evenly among pepper halves in baking pan. Cover pan tightly with foil. Bake at 350F for 30 minutes.

Nutritional Info *per serving

  • Calories 431
  • Fat 6g
  • Cholesterol 0mg
  • Sodium 972mg
  • Carbohydrate 85g
  • Fiber 11g
  • Protein 13g