Vegetarian stuffed peppers
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Dry red kidney beans |
| 1 | cup | Brown rice |
| 6 | Green peppers | |
| 3 | tablespoons | Olive oil |
| 4 | Garlic (minced) | |
| 1 | medium | Onion (diced) |
| 2 | Stalks celery (diced) | |
| 2 | Carrots (diced) | |
| 2 | Tomatoes - peeled, seeded, | |
| ½ | teaspoon | Dried basil |
| ¼ | teaspoon | Dried red pepper flakes |
| ½ | teaspoon | Dried oregano |
| 1 | teaspoon | Dried parsley flakes |
| Pepper, black, fresh ground | ||
Directions
Rinse Beans, add 3-4 cups water & soak overnite (if possible).
Drain Beans, add 3-4 cups cold water, cover and simmer until tender (30-40 minutes). Drain beans and reserve ½ cup liquid.
Bring 2½ cups salted water to boil, add 1 cup rice, cover and simmer for 45 minutes (or until all liquid is absorbed).
Put 2 tablespoons olive oil in frying pan and add the minced garlic.
Saute for 3 minutes, stirring so the garlic doesn't burn. Add onion, celery, and carrots and saute for an additional 5-7 minutes.
Remove from heat and mix with the rice. Add the seasonings (all the dried seasonings, plus salt and pepper) and mix well. Mix in the beans with 2 tablespoons of the reserved liquid.
Cut the tops off the green peppers and remove the seeds. Stand peppers in shallow baking dish that has been brushed with 1 tablespoon olive oil.
Fill peppers with bean and rice mixture. Ladle seasoned diced tomatoes over top of each pepper and top off each with a tablespoon of reserved liquid.
Cover dish and roast in 350 degree oven for 35-45 minutes or until peppers are tender.
From Marian Weintraub, #73