Vegetarian Stuffed Peppers

Directions

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.

Sauté for 3 minutes, stirring so the garlic doesn’t burn.

Add onion, celery, and carrots and sauté for an additional 5 to 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 to 45 minutes or until peppers are tender.