Honey-Stuffed Peppers Searching for something different? Try this honey-sweetened take on the traditional stuffed pepper, packed with brown rice, chickpeas, almonds, and spices. PREP TIME: 10 minutes / COOK TIME: 30 minutes TOTAL TIME: 45 minutes SERVINGS: 4 1¼ c brown rice 4 lg green bell peppers, cored and seeded 1/2 c slivered almonds 1 Tbsp olive oil 1/4 tsp ground cinnamon 1/2 tsp salt 1/4 tsp ground ginger 1/4 c honey 1 can (14½ ounces) chickpeas, rinsed and drained 1/4 cup raisins (optional) 1. PREHEAT the oven to 400°F. Prepare the rice according to package instructions. 2. MEANWHILE, coat an 8" microwaveable baking dish with cooking spray. Set the bell peppers upright in the dish, cover with plastic wrap, and microwave on high power for 2 to 3 minutes, or until soft. Set aside. 3. PLACE the almonds on a baking sheet and toast for 5 minutes, shaking frequently. Set aside. 4. COMBINE the oil, cinnamon, salt, ginger, and honey in a small saucepan over low heat. Cook, stirring constantly, for about 2 minutes, or until well blended (do not let it come to a boil). Set aside 2 tablespoons of this honey mixture. 5. COMBINE the cooked rice, chickpeas, toasted almonds, and raisins, if using, in a bowl. Add the honey mixture from the saucepan. Evenly divide the honey-rice mixture and fill the bell peppers. 6. DRIZZLE with the reserved 2 tablespoons of honey mixture, cover with foil, and bake for 15 minutes, or until heated through. 7. UNCOVER and let stand for 5 minutes before serving. NUTRITION (per serving) 373 calories, 11 g fat, 1 g saturated fat, 11 g protein, 61 g carbohydrates, 30 g sugar, 9 g fiber, 569 mg sodium
Posted on: Thu, 19 Sep 2013 23:41:27 +0000
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