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Vegetarian Stuffed Peppers

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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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