Title: Vegetarian Stuffed Peppers
Categories: Vegetable
Yield: 6 Servings
| 1/2 | lb | Dry red kidney beans |
| 1 | c | Brown rice |
| 6 | | Green peppers |
| 3 | tb | Olive oil |
| 4 | | Garlic (minced) |
| 1 | md | 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 |
| 1 | ts | Dried parsley flakes |
| | | 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 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