1/2 lb dried red kidney beans 1 cup brown rice 6 medium green peppers 3 Tbsp. olive oil 4 cloves garlic (minced) 1 medium onion (diced) 2 large celery (diced) 2 large carrots (diced) 2 large tomatoes (peeled & seeded) 1/2 tsp. dried basil 1/4 tsp. dried red pepper flakes 1/2 tsp. dried oregano 1 tsp. dried parsley flakes freshly ground pepper (to taste) salt (to taste)
Directions:
Rinse beans. Add 3-4 cups water and soak overnight (if possible). Drain beans, add 3-4 cups cold water, cover and simmer until tender (30-40 minutes). Drain beans, set aside 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. Sauté for 3 minutes, stirring so the garlic doesn't burn. Add onion, celery, and carrots and sauté 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). 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 the peppers in shallow baking dish that has been brushed with 1 tablespoon olive oil. Fill peppers with bean and rice mixture.
Dice tomatoes and season with salt and pepper. Ladle seasoned, diced tomatoes over top of each pepper and top off each with a tablespoon of reserved liquid (from beans).
Cover dish and roast in 350 degree oven for 35-45 minutes or until peppers are tender.
