Vegetarian Stuffed Peppers

Recipe Ingredients

1/2 lb	227g / 8oz	Dry red kidney beans
1 cup	160g / 5.6oz	Brown rice
6		Green peppers
3 tablespoons	45ml	Olive oil
4		Garlic - (minced)
1		Onion - (diced) (medium)
2		Celery - (diced)
2		Carrots - (diced)
2		Tomatoes - peeled - seeded
1/2 teaspoon	2.5ml	Dried basil
1/4 teaspoon	1.3ml	Dried red pepper flakes
1/2 teaspoon	2.5ml	Dried oregano
1 teaspoon	5ml	Dried parsley flakes
		Pepper - black, fresh ground

Recipe Instructions

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 1/2 cup liquid. Bring 2 1/2 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

Source:
Readers Digest, One Dish Meals The Easy Way

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