VEGETARIAN STUFFED PEPPERS

Servings: 6
Ingredients:

1/2 lb Dry red kidney beans
1 c  Brown rice
6    Green peppers
3 tb Olive oil
4    Garlic (minced)
1    Onion (diced)
2    Stalks celery (diced)
2    Carrots (diced)
2    Tomatoes - peeled, seeded,
1/2 ts Dried basil
1/4 ts Dried red pepper flakes
1/2 ts Dried oregano

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′ oven for 35-45 minutes or until peppers are tender.

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