| 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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