🫙 From the Spice Rack
Vegetarian Stuffed Peppers
1/2 lb Dry red kidney beans 1 c Brown rice 6 Green peppers 3 tb Olive oil 4 Garlic (minced) 1 Onion (diced) 2 Stalks celery (diced) 2 Carrots (diced) 2 Tomatoes - peeled, seeded,
maineasy
Ingredients8 items
Ingredients
- 1/2lbdry red kidney beans
- 1c brown rice
- 6green peppers
- 3tb olive oil
- 4garlic (minced)
- 1onion (diced)
- 2stalks celery (diced)
- 2carrots (diced)
Directions
- 1
1/2 lb Dry red kidney beans 1 c Brown rice 6 Green peppers 3 tb Olive oil 4 Garlic (minced) 1 Onion (diced) 2 Stalks celery (diced) 2 Carrot
- 2
Put 2 tablespoons olive oil in frying pan and add the minced garlic
- 3
Saute for 3 minutes, stirring so the garlic doesn't burn
- 4
Add onion, celery, and carrots and saute for an additional 5-7 minutes
- 5
Remove from heat and mix with the rice
- 6
Add the seasonings (all the dried seasonings, plus salt and pepper) and mix well
- 7
Mix in the beans with 2 tablespoons of the reserved liquid
- 8
Cut the tops off the green peppers and remove the seeds