Stuffed Sweet Peppers

Makes 4 servings


  • 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 can (14-1/2 oz.) vegetable broth
  • 4 medium green bell peppers, cut lengthwise in half, seeded
  • 1 can (28 oz.) crushed tomatoes in pureé
  • 1/4 cup Savannah Bee Company Tupelo Honey
  • 1/2 teaspoon crushed red pepper flakes
  • 1 can (8-3/4 oz.) garbanzo beans, drained
  • 1/3 cup dried currants or raisins

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°F for 30 minutes.

Recipe courtesy of the National Honey Board.

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