This vegetarian take on a classic uses brown rice instead of white, cannellini beans instead of ground beef, and an herby wine vinegar mixture instead of tomato sauce to fill roasted bell pepper halves.

　　

Ingredients

Serves 4; 2 stuffed pepper halves per serving

　　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

　　

Step 1

In a medium saucepan, cook the rice using the package directions, omitting the salt and margarine.

　　

Step 2

Meanwhile, preheat the oven to 425°F. Lightly spray a 13 x 9 x 2-inch glass baking dish with cooking spray. Set aside.

　　

Step 3

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 (doesn’t need to be sprayed).

　　

Step 4

Roast the peppers, covered, for about 20 minutes, or until tender-crisp. Using tongs, transfer the peppers with the cut side up to the sprayed baking dish. Set aside.

　　

Step 5

Reduce the oven temperature to 350°F.

　　

Step 6

Stir the remaining ingredients except the parsley into the cooked rice. Spoon about 3/4 cup rice mixture into each pepper half.

　　

Step 7

Bake for 15 to 20 minutes, or until the mixture is heated through and the peppers are tender. Sprinkle with the parsley. Serve hot or at room temperature.

　　

Nutrition information

Step 8

(Per serving)

　　

Step 9

Calories: 217

　　

Step 10

Total fat: 5.0g

　　

Step 11

Saturated: 0.5g

　　

Step 12

Trans: 0.0g

　　

Step 13

Polyunsaturated: 0.5g

　　

Step 14

Monounsaturated: 2.5g

　　

Step 15

Cholesterol: 0mg

　　

Step 16

Sodium: 60mg

　　

Step 17

Carbohydrates: 35g

　　

Step 18

Fiber: 8g

　　

Step 19

Sugars: 7g

　　

Step 20

Protein: 8g

　　

Step 21

Calcium: 72mg

　　

Step 22

Potassium: 582mg

　　

Dietary Exchanges

Step 23

2 starch

　　

Step 24

1 vegetable

　　

Step 25

1/2 fat

　　American Heart Association Low-Salt Cookbook, 4th Edition