Rice & Bean Stuffed Peppers


  • 6 medium-size yellow bell peppers (about 2 1/4 lbs. total)
  • 1 tablespoon olive oil
  • 2 cloves garlic - minced or pressed
  • 1 large can (about 15 oz.) tomato sauce
  • 1/4 cup dry white wine
  • 2 tablespoons cider vinegar
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon dried oregano
  • 1/2 cup raisins
  • 3 cups cooked brown rice
  • 2 cups cooked black beans - drained and rinsed
  • 1/4 cup sliced almonds
  • 2 tablespoons grated Parmesan cheese


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):

Watchful Nutrition
Calories: 298
Carbohydrates: 55
Total Fat: 6
Saturated Fat: 1
Cholesterol: 1
Sodium: 585
Good for You
Fiber: 8
Protein: 9
Weight Watchers
Points: 6