Vegetarian stuffed peppers

Yield: 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.