Ingredients Jump to Instructions ↓

  1. 4 lg Red or green sweet peppers

  2. 1 tb Olive oil

  3. 1 c Onion; chopped

  4. 2 Celery stalks; diced

  5. 1 ts Cumin

  6. 1 ts Chili powder

  7. 1 ts Basil

  8. 1/2 ts Oregano

  9. 2 c Brown rice; cooked

  10. 1/2 c Red kidney beans; cooked, -drained Cayenne to taste

  11. 1/2 c Tomatoes, canned; with their -juice

  12. 1 cn Tomato paste (6 oz)

Instructions Jump to Ingredients ↑

  1. Wash the peppers and cut them in half lengthwise. Remove the seeds. Place the peppers, cut side facing down, on a rack above boiling water. Cover the pot and steam for about 10 minutes, or until the peppers are just beginning to get soft. To ensure even doneness, do not stack the peppers on top of each other; keep them in a single layer. If you have a wok with a steaming rack, all the peppers can be steamed at the same time. If not, do them in two batches. Heat the olive oil in a large skillet. Ad the onions, celery, cumin, chili powder, basil and oregano. Saute until the onions are almost tender. Add the cooked rice and beans. Mix well; then add the shoyu or tamari and the cayenne to taste. Mix again. Lightly oil a shallow 7 - x - 11′ baking dish. Fill each pepper with the bean and rice mixture and place the peppers side by side in the baking dish. Mix together the canned tomatoes and the tomato paste. If the tomatoes ar whole, chop them or break themup with a fork. pour the tomato mixture over the stuffed peppers. Cover the baking dish with aluminum foil and bake at 350 deg for 30 minutes. Serve with a big green saslad and slices of ripe avocado. Variation: Use 2 cups of tomato sauce instead of the canned tomatoes mixed with tomato paste. from the files of DEEANNE —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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