5 POINTS
per serving

Ingredients:

6 medium-size yellow bell peppers (about 2 1/4 lbs. total)
1 tablespoon olive oil
2 cloves garlic, minced or pressed
1 large can (about 15 oz.) tomato sauce
1/4 cup  dry white wine
2 tablespoons cider vinegar
1 1/2 teaspoons ground cinnamon
1 teaspoon dried oregano
1/2 cup raisins
3 cups cooked brown rice
1 can (about 15 oz.) black beans, drained and rinsed; or 2 cups cooked black beans, drained and rinsed
1/4 cup sliced almonds
2 tablespoons grated Parmesan cheese

Instructions:

Preparation time: About 25 minutes
Cooking time: About 20 minutes
Baking time: About 45 minutes

Cut off stem ends of peppers and remove seeds. If necessary, trim bases so peppers will stand upright. In a 6- to 8-quart  pan, bring 3 to 4 quarts water to a boil over high heat. Add peppers; cook for 2 minutes. Using tongs, lift peppers from pan and plunge into cold water to cool; drain and set aside.

Heat oil in a wide nonstick frying pan over medium-high heat. Add garlic and cook, stirring, just until soft (about 2 minutes). Add 1 cup of the tomato sauce, wine, vinegar, cinnamon, oregano, and raisins; cook, stirring occasionally, for 15 minutes. Stir in rice, beans, and almonds.

Fill peppers equally with rice mixture; set upright in a shallow 1 1/2-quart baking pan. Pour remaining tomato sauce into pan around peppers. Cover and bake in a 375 degree F oven for 30 minutes. Uncover; sprinkle peppers evenly with cheese. Continue to bake until cheese is golden brown (about 15 more minutes).

Yield: Makes 6 servings.
5 POINTS per serving

Nutrition information:
Per serving: 298 calories, 6 grams total fat, 1 gram saturated fat, 1 milligram cholesterol, 585 milligrams sodium, 55 grams carbohydrates, 8 grams fiber, 9 grams protein, 99 milligrams calcium, 3 milligrams iron.

Exchanges: 2 starch, 1/2 fruit, 0 milk, 0 other carbohydrates/sugar, 3 vegetables, 0 meat/protein, 1 1/4 fat.