Peppers Stuffed With Beans And Rice

Course : Beans
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


4 medium green bell pepper
1 cup cooked white beans or canned -- pureed
1 1/2 cups cooked brown rice or white rice
1 medium tomato -- finely chopped
1 tablespoon vegetable oil
1 medium onion -- grated
2 tablespoons chopped fresh parsley
1 teaspoon salt and pepper
2 cups vegetable stock or canned low sodium broth

Preparation / Directions:

1. Carefully cut tops off green peppers and remove seeds. Reserve peppers and tops. 2. Combine all remaining ingredients, except stofk or broth, mix thoroughly, and stuff mixture into peppers. Cover peppers with their tops and place in a dutch oven or casserole. 3. Pour vegetable stock or broth around peppers, and, if necessary, add enough water so that the peppers are half covered. Cover and simmer over very low heat for about 1 hour, or until peppers are tender, adding additional water if too much liquid evaporates. 4. Remove peppers from dutch oven and place on a platter. Serve hot or cover loosely, refrigerate, and serve chilled.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Beans Recipes