Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Dry red kidney beans 2 Carrots (diced)
1 c Brown rice 2 Tomatoes - peeled, seeded,
6 Green peppers 1/2 ts Dried basil
3 tb Olive oil 1/4 ts Dried red pepper flakes
4 Garlic (minced) 1/2 ts Dried oregano
1 md Onion (diced) 1 ts Dried parsley flakes
2 Stalks celery (diced) Pepper, black, fresh ground

Rinse Beans, add 3-4 cups water and 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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