| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Low-cal | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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