Stuffed Peppers with Brown Rice and Cannellini Beans

• 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

brown rice, cooking spray, bell peppers, salt, celery, yellow onion, red wine vinegar, olive oil, oregano, thyme, basil, italian

Taken from www.epicurious.com/recipes/food/views/stuffed-peppers-with-brown-rice-and-cannellini-beans-392050 (may not work)