Serves 4

Prep time 10 minutes

Cook time 1 hour


1 can (15 oz.) Contadina® Tomato Sauce, divided
2 Tbsp. packed brown sugar
4 red or yellow bell peppers, halved lengthwise and cored
4 cups White Beans with Sausage & Kale from Day 1
3/4 cup uncooked instant brown rice
1 cup (4 oz.) shredded Cheddar or provolone cheese


  1. Preheat oven to 375°F.

  2. Pour 3/4 of tomato sauce (about 1 1/3 cups) into a 9x13-inch baking dish. Stir in brown sugar; set aside.

  3. Stir rice into cooked beans; spoon about 1/2 cup into each pepper half.  Place pepper halves snugly over sauce in dish.  Pour remaining sauce over tops of stuffed peppers. Cover with foil and bake 1 hour.

  4. Uncover and sprinkle cheese on peppers. Bake, uncovered, 5 minutes longer until cheese is melted. To serve, spoon sauce from dish over peppers.

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