Recipe - Vegetarian Stuffed Peppers

One half pound Dry red kidney beans
1 cup Brown rice
6 Green peppers
3 tablespoon Olive oil
4 Garlic (minced)
1 Onion ( minced )
2 Stalks celery ( minced )
2 Carrots ( minced )
2 Tomatoes peeled, seeded,
One half teaspoon Dried basil
One fourth teaspoon Dried red pepper flakes
One half teaspoon Dried oregano

Bring 2 One half 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 57 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 minced tomatoes over top of each
pepper and top off each with a tablespoon of reserved liquid. Cover dish
and roast in 350' oven for 3545 minutes or until peppers are tender.

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