Recipe - Mexican Stuffed Peppers

4 lg Red or green sweet peppers
1 tablespoon Olive oil
1 cup Onion; chopped
2 Celery stalks; minced
1 teaspoon Cumin
1 teaspoon Chili powder
1 teaspoon Basil
One half teaspoon Oregano
2 cup Brown rice; cooked
1 One half cup Red kidney beans; cooked,
drained
Cayenne to taste
1 One half cup Tomatoes, canned; with their
juice
1 cn Tomato paste (6 oz)

Wash the peppers and cut them in half lengthwise.
Remove the seeds.

Place the peppers, cut side facing down, on a rack above boiling water.
Cover the pot and steam for about 10 minutes, or until the peppers are just
beginning to get soft. To ensure even doneness, do not stack the peppers on
top of each other; keep them in a single layer. If you have a wok with a
steaming rack, all the peppers can be steamed at the same time. If not, do
them in two batches.

Heat the olive oil in a large skillet. Ad the onions, celery, cumin, chili
powder, basil and oregano. Saute until the onions are almost tender.

Add the cooked rice and beans. Mix well; then add the shoyu or tamari and
the cayenne to taste. Mix again.

Lightly oil a shallow 7 x 11" baking dish. Fill each pepper with the
bean and rice mixture and place the peppers side by side in the baking
dish.

Mix together the canned tomatoes and the tomato paste.
If the tomatoes ar whole, chop them or break themup with a fork.

pour the tomato mixture over the stuffed peppers.
Cover the baking dish with aluminum foil and bake at 350 deg for 30
minutes.

Serve with a big green saslad and slices of ripe avocado.

Variation:

Use 2 cups of tomato sauce instead of the canned tomatoes mixed with
tomato paste.

from the files of DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini