Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Dry red kidney beans

  2. 1 cup 160g / 5.6oz Brown rice

  3. 6 Green peppers

  4. 3 tablespoons 45ml Olive oil

  5. 4 Garlic - (minced)

  6. 1 Onion - (diced) (medium)

  7. 2 Celery - (diced)

  8. 2 Carrots - (diced)

  9. 2 Tomatoes - peeled - seeded

  10. 1/2 teaspoon 2 1/2ml Dried basil

  11. 1/4 teaspoon 1 1/3ml Dried red pepper flakes

  12. 1/2 teaspoon 2 1/2ml Dried oregano

  13. 1 teaspoon 5ml Dried parsley flakes Pepper - black, fresh ground

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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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