Vegetarian stuffed peppers

Yield: 6 servings

Measure Ingredient
½ pounds Dry red kidney beans
1 cup Brown rice
6 \N Green peppers
3 tablespoons Olive oil
4 \N Garlic (minced)
1 medium Onion (diced)
2 \N Stalks celery (diced)
2 \N Carrots (diced)
2 \N Tomatoes - peeled, seeded,
½ teaspoon Dried basil
¼ teaspoon Dried red pepper flakes
½ teaspoon Dried oregano
1 teaspoon Dried parsley flakes
\N \N Pepper, black, fresh ground

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

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