Stuffed Sweet Peppers

By EdieK

Ingredients

• 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 pureé
• 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

Details

Servings 4
Adapted from recipegoldmine.com

Preparation

Step 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.

Meanwhile, cook green pepper halves in boiling water 5 to 7 minutes or until peppers are crisp-tender; drain.

Combine tomatoes, honey, and crushed red pepper in 13 x 9-inch baking pan; mix well. Remove 1/4 cup sauce; set aside.

Arrange pepper halves on sauce in baking pan. When rice is cooked, remove from heat; stir in garbanzo beans, dried currants and reserved 1/4 cup sauce. Divide rice evenly among pepper halves in baking pan. Cover pan tightly with foil.

Bake at 350 degrees F for 30 minutes.