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Stuffed Sweet Peppers

Stuffed Sweet Peppers


  • 1 tablespoon vegetable or olive oil
  • 3/4 cup uncooked long-grain rice
  • 4 green onions, thinly sliced
  • 1/4 cup finely chopped fresh parsley
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 (14 1/2 ounce) can vegetable broth
  • 4 medium green bell peppers, cut lengthwise in half, seeded
  • 1 (28 ounce) can crushed tomatoes in pure√©
  • 1/4 cup honey
  • 1/2 teaspoon crushed red pepper flakes
  • 1 (8 3/4 ounce) can garbanzo beans, drained
  • 1/3 cup dried currants or raisins

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  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

Recipe and photo credit (used with permission): National Honey Board