Vegetarian Stuffed Peppers
Yield
6 servingsPrep
45 minCook
45 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
red kidney beans
dry |
|
| 1 | cup |
brown rice
|
|
| 6 | each |
green bell peppers
|
|
| 3 | tablespoons |
olive oil
|
|
| 4 | cloves |
garlic
minced |
|
| 1 | each |
onions
diced |
|
| 2 | stalks |
celery
diced |
*
|
| 2 | each |
carrots
diced |
|
| 2 | each |
tomatoes
peeled, seeded, diced |
|
| ½ | teaspoon |
basil
dried |
*
|
| ¼ | teaspoon |
red pepper flakes
|
|
| ½ | teaspoon |
oregano
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
red kidney beans
dry |
|
| 237 | ml |
brown rice
|
|
| 6 | each |
green bell peppers
|
|
| 45 | ml |
olive oil
|
|
| 4 | cloves |
garlic
minced |
|
| 1 | each |
onions
diced |
|
| 2 | stalks |
celery
diced |
*
|
| 2 | each |
carrots
diced |
|
| 2 | each |
tomatoes
peeled, seeded, diced |
|
| 2.5 | ml |
basil
dried |
*
|
| 1.3 | ml |
red pepper flakes
|
|
| 2.5 | ml |
oregano
dried |
|
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.
