Yield: 6 servings
|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