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Stuffed Sweet Peppers

Stuffed Sweet Peppers recipe

Recipe Ingredients

Method

  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.
  4. Arrange pepper halves on sauce in baking pan.
  5. When rice is cooked, remove from heat; stir in garbanzo beans, dried currants and reserved 1/4 cup sauce.
  6. Divide rice evenly among pepper halves in baking pan. Cover pan tightly with foil.
  7. Bake at 350 degrees F for 30 minutes.

Yield: 4 servings

Reprinted with permission from the National Honey Board.


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