Vegetarian Stuffed Peppers

Recipe: 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,
  • 1/2 ts Dried basil
  • 1/4 ts Dried red pepper flakes
  • 1/2 ts Dried oregano


  1. 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).
  2. Put 2 tablespoons olive oil in frying pan and add the minced garlic. Saute for 3 minutes, stirring so the garlic doesn’t burn.
  3. Add onion, celery, and carrots and saute for an additional 5-7 minutes. Remove from heat and mix with the rice.
  4. 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.
  5. 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.
  6. 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.
  7. Cover dish and roast in 350′ oven for 35-45 minutes or until peppers are tender.

Number of servings (yield): 3

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)