Rice & Bean Stuffed Peppers
Instructions:Preparation time: About 25 minutes
Cooking time: About 20 minutes
Baking time: About 45 minutes
Cut off stem ends of peppers and remove seeds. If necessary, trim bases so peppers will stand upright.
In a 6- to 8-quart pan, bring 3 to 4 quarts water to a boil over high heat.
Add peppers; cook for 2 minutes. Using tongs, lift peppers from pan and plunge into cold water to cool; drain and set aside.
Heat oil in a wide nonstick frying pan over medium-high heat. Add garlic and cook, stirring, just until soft (about 2 minutes).
Add 1 cup of the tomato sauce, wine, vinegar, cinnamon, oregano, and raisins; cook, stirring occasionally, for 15 minutes. Stir in rice, beans, and almonds.
Fill peppers equally with rice mixture; set upright in a shallow 1 1/2-quart baking pan.
Pour remaining tomato sauce into pan around peppers. Cover and bake in a 375 degree F oven for 30 minutes. Uncover; sprinkle peppers evenly with cheese. Continue to bake until cheese is golden brown (about 15 more minutes).
Recipe Health Review:
How Healthy is the Rice & Bean Stuffed Peppers Recipe?
Recipe makes: 6 servings.
Healthy eating information for 1 serving(s):
Total Fat: 6
Saturated Fat: 1
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