Mary & Martha's Kitchen Recipe

Category	Beans and Grains
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Vegetarian Stuffed Peppers Recipe 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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<h1>Vegetarian Stuffed Peppers</h1> <h2>Recipe</h2><p> <P>1/2 lb Dry red kidney beans <P>1 c Brown rice <P>6 Green peppers <P>3 tb Olive oil <P>4 Garlic (minced) <P>1 Onion (diced) <P>2 Stalks celery (diced) <P>2 Carrots (diced) <P>2 Tomatoes - peeled, seeded, <P>1/2 ts Dried basil <P>1/4 ts Dried red pepper flakes <P>1/2 ts Dried oregano <P>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 <P>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. <div><a href='http://www.maryandmarthaskitchen.com/Vegetarian_Stuffed_Peppers/15305/' title='Vegetarian Stuffed Peppers Recipe'>Vegetarian Stuffed Peppers Recipe</a></div>

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