Stuffed Peppers with Brown Rice and Cannellini Beans

Name: Stuffed Peppers with Brown Rice and Cannellini Beans
Yield: Serves 4; 2 stuffed pepper halves per serving
Ingredients: 1/2 cup plus 2 tablespoons uncooked instant brown rice; Cooking spray; 4 medium bell peppers, any color or combination, halved lengthwise; 1 15.5-ounce can no-salt-added cannellini beans, rinsed and drained; 2 medium ribs of celery, finely chopped; 1/2 medium yellow onion, chopped; 1/4 cup red wine vinegar; 1 tablespoon olive oil; 1 teaspoon dried oregano, crumbled; 1 teaspoon dried thyme, crumbled; 1 teaspoon dried basil, crumbled; 2 tablespoons snipped Italian (flat-leaf) parsley

January 26, 2012

This vegetarian take on a classic uses brown rice instead of white, cannellini beans instead of ground beef, and an herby wine vinegar mixture instead of tomato sauce to fill roasted bell pepper halves.

Recipe notes

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