Ingredients
- 6 green peppers
- 4 garlic
- 2 stalks celery
- 2 carrots
- 2 tomatoes (peeled)
- 1 onion
- 600 ml water to (salted boil)
- 250 gr dry kidney beans (red)
- 120 gr brown rice
- 120 gr rice
- 45 ml olive oil
- 30 ml olive oil
- 1 gr pepper flakes (dried red)
- 1 gr oregano (dried)
- 1 gr basil (dried)
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.
