Vegetarian stuffed peppers
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Vegetarian stuffed peppers
  Vegetarian    Peppers    Vegetables  
Last updated 6/12/2012 12:43:17 AM. Recipe ID 2382. Report a problem with this recipe.
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      Title: Vegetarian stuffed peppers
 Categories: Vegetables
      Yield: 6 Servings
 
    1/2 lb Dry red kidney beans
      1 c  Brown rice
      6    Green peppers
      3 tb Olive oil
      4    Garlic (minced)
      1 md 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
      1 ts Dried parsley flakes
           Pepper, black, fresh ground
 
  Rinse Beans, add 3-4 cups water & soak overnite (if possible). Drain
  Beans, add 3-4 cups cold water, cover and simmer until tender (30-40
  minutes). Drain beans and reserve 1/2 cup liquid. 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 degree oven for 35-45 minutes or until peppers are tender. From
  Marian Weintraub, #73
 




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Recipe ID 2382 (Apr 03, 2005)

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