Ingredients:
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Directions:
In a medium bowl, combine the beans, celery, onion, wine, balsamic vinegar, wine vinegar, oil, oregano, thyme, basil, salt and pepper. Let stand covered, until the flavors are blended, about 2 hours.
Meanwhile, preheat the oven. Line a 9x13-inch baking dish with foil.
Cut off the stems ends of the bell peppers; remove the seeds and membranes, then rinse under cold running water. Halve lengthwise and place in the baking dish. Cover with foil and roast until tender-crisp, 20 minutes; uncover and roast 15 minutes longer.
Drain, cover and let cool to room temperature. Fill the peppers with the bean mixture; garnish with the parsley and serve at room temperature.
Cal 211
Fat 3g
Sat Fat 0g
Chol 0mg
Sod 167mg
Carb 36g
Fib 6g
Pro 11g
Calc 79mg |
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