Monday, November 9, 2009

Rice and Bean Stuffed Peppers

I will have to add a photo after we make these. I haven't made them since the last time we were counting WW points (after Abigail was born) but I remember them being good. :)

Rice and Bean Stuffed Peppers
6 medium-sized bell pepper
1 TBS olive oil
2 cloves garlic, minced
1 can tomato sauce (15 oz)
1/4 cup dry white wine (I will probably leave this out since I don't have any wine right now. Might use chicken broth instead.)
2 TBSP cider vinegar
1 1/2 tsp ground cinnamon
1 tsp oregano
1/2 cup raisins
3 cups cooked brown rice
1 can black beans, drained and rinsed
1/4 cup sliced almonds
2 TBS grated parmesan cheese

Cut off stems of peppers and remove the seeds. If necessary, trim bases so they will stand upright. In a large pot, boil peppers for about 2 minutes and then remove them with tongs, rinse under cold water to cool and set aside to drain.

Heat oil in a large nonstick pan over medium high heat. Add garlic and cook just until soft (about 2 minutes). Add 1 cup of the tomato sauce, wine, vinegar, cinnamon, oregano, and raisins. Cook for about 15 minutes, stirring occasionally. Stir in rice, beans and almonds.

Fill peppers equally with rice mixture. Set upright in a shallow 1 1/2-quart baking pan. pour the remaining tomato sauce into pan around the peppers. Cover and bake in a 375 degree oven for about 30 minutes. Uncover and sprinkle with cheese. Continue to bake uncovered about 15 minutes or until cheese melts and browns a little.

WW: Makes six serving at 5 points a serving.

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