*  Exported from  MasterCook  *
 
                         VEGETARIAN STUFFED PEPPERS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Low-cal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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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