Recipe Name:	Stuffed Peppers with Cannellini Beans	Submitted by:	Briana Murphy
Source:	weright watchers	Last Modified:	3/9/2010
Ethnicity:	None	Approximate Cost:	$10.17
Base:	Vegetable	Comments:
Course:	Entree	4 weight watchers points for 2 halves
Difficulty:	Easy
Preparation Time:	60+ Minutes
Number of Servings:	4

Ingredients: 4 bell pepper 1 Can(s) cannellini beans 2 stalks celery 1 Onion 2 Tablespoon(s) vegetable broth 1 Tablespoon(s) balsamic vinegar 1 Tablespoon(s) red wine vinegar 2 Teaspoon(s) olive oil 1 Teaspoon(s) oregano 1 Teaspoon(s) Thyme 1 Teaspoon(s) basil leaves 1/4 Teaspoon(s) salt

Directions: 1) In a medium bowl, combine the beans, celery, onion, broth, both vinegars, oil, oregano, thyme, basil, salt, and pepper. Let stand covered, until the flavors are blended, about 2 hours. 2) Meanwhile, preheat the oven to 425F. Line a 9x13 inch baking dish with foil. 3)Cut off the stem ends of the bell peppers; remove the seeds and membrane, then rise 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, serve at room temperature.