Stuffed Bell Peppers

Well, it looks like my bell pepper plants have resurrected themselves and are going for round 2!!  We have sooo many, I was not sure of what to do with them.  I remember my friend and co-worker Veronica talking about making stuffed bell peppers.  I haven’t had these since I was very small.  My mom made them once or twice.  And so…I began on a search for stuffed bell peppers that would fit my Fuhrman diet.  I found a few online, and tweaked them, and came up with this:

1/2 lb dried red kidney beans
1 cup brown rice
6 medium green peppers
3 Tbsp. vegetable broth
4 cloves garlic (minced)
1 medium onion (diced)
2 large celery (diced)
3 large carrots (diced)
1 large tomatoes (peeled & seeded)
1/2 tsp. dried basil
1/4 tsp. dried red pepper flakes
1/2 tsp. dried oregano
1 Tlbs. fresh parsley, chopped
freshly ground pepper (to taste)
Directions:

Rinse beans. Add 3-4 cups water and soak overnight. Drain beans,  cover with water and simmer until tender (30-40 minutes). Drain beans, set aside.

Bring 2 1/2 cups water to boil. Add 1 cup rice. Cover and simmer for 45 minutes (or until all liquid is absorbed).

Put 3 tablespoons vegetable broth 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 additional vegetable broth if needed for moisture) and sauté for an additional 5-7 minutes. Remove from heat and mix with the rice.

Add the seasonings (all the dried seasonings, pepper, and fresh parsley). Mix well. Mix in the beans.

Cut the tops off the green peppers and remove the seeds. Stand the peppers in shallow baking dish. Fill peppers with bean and rice mixture.

Dice tomato. Place the diced tomatoes over top of each pepper and top off each with a sprinkle of fresh parsley.

Cover dish and roast in 350 degree oven for 35-45 minutes or until peppers are tender.Yield: Serves 6
And here are some pictures:

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