Stuffed Peppers with Brown Rice and Cannellini Bean

Name: Stuffed Peppers with Brown Rice and Cannellini Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 2 tablespoons uncooked instant brown rice; Cooking spray; 4 medium bell peppers, any color or combination, halved lengthwise; 1 15.5-ounce can no-salt-added cannellini beans, rinsed and drained; 2 medium ribs of celery, finely chopped; 1/2 medium yellow onion, chopped; 1/4 cup red wine vinegar; 1 tablespoon olive oil; 1 teaspoon dried oregano, crumbled; 1 teaspoon dried thyme, crumbled; 1 teaspoon dried basil, crumbled; 2 tablespoons snipped Italian (flat-leaf) parsley

Servings: persons

1/2 cup plus 2 tablespoons uncooked instant brown rice
Cooking spray
4 medium bell peppers, any color or combination, halved lengthwise
1 15.5-ounce can no-salt-added cannellini beans, rinsed and drained
2 medium ribs of celery, finely chopped
1/2 medium yellow onion, chopped
1/4 cup red wine vinegar
1 tablespoon olive oil
1 teaspoon dried oregano, crumbled
1 teaspoon dried thyme, crumbled
1 teaspoon dried basil, crumbled
2 tablespoons snipped Italian (flat-leaf) parsley

1
In a medium saucepan, cook the rice using the package directions, omitting the salt and margarine.
2
Meanwhile, preheat the oven to 425F.
3
Lightly spray a 13 x 9 x 2-inch glass baking dish with cooking spray.
4
Set aside.
5
Place the bell pepper halves with the cut side down in a single layer in another 13 x 9 x 2-inch glass baking dish (doesnt need to be sprayed).
6
Roast the peppers, covered, for about 20 minutes, or until tender-crisp.
7
Using tongs, transfer the peppers with the cut side up to the sprayed baking dish.
8
Set aside.
9
Reduce the oven temperature to 350F.
10
Stir the remaining ingredients except the parsley into the cooked rice.
11
Spoon about 3/4 cup rice mixture into each pepper half.
12
Bake for 15 to 20 minutes, or until the mixture is heated through and the peppers are tender.
13
Sprinkle with the parsley.
14
Serve hot or at room temperature.
15
(Per serving)
16
Calories: 217
17
Total fat: 5.0g
18
Saturated: 0.5g
19
Trans: 0.0g
20
Polyunsaturated: 0.5g
21
Monounsaturated: 2.5g
22
Cholesterol: 0mg
23
Sodium: 60mg
24
Carbohydrates: 35g
25
Fiber: 8g
26
Sugars: 7g
27
Protein: 8g
28
Calcium: 72mg
29
Potassium: 582mg
30
2 starch
31
1 vegetable
32
1/2 fat

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup plus 2 tablespoons uncooked instant brown rice, Cooking spray, 4 medium bell peppers, any color or combination, halved lengthwise, 1 15.5-ounce can no-salt-added cannellini beans, rinsed and drained, and more.

Yes, Stuffed Peppers with Brown Rice and Cannellini Beans falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Peppers with Brown Rice and Cannellini Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions