Uncle Bill's Vegetarian Stuffed Peppers

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I have been making this recipe for many years and had it published in my cookbook. using the 3 colors of sweet peppers makes the presentation look great and it is very tasty. choose nicely shaped large peppers.

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Steps

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Preheat oven to 350f.

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Rinse rice in cold water at least 5 times to remove chaffe.

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In a saucepan or rice cooker , add rice , broth and saffron strands and bring to boil.

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Reduce to simmer , cover and cook rice for 20 minutes or until all liquid is absorbed.

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In the meantime , in a large frying pan , heat olive oil on medium-high heat.

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Add onions and saute for 4 minutes , stirring frequently.

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Add garlic , celery , carrots and saute for another 4 minutes , stirring occasionally.

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In a mixing bowl , mix together cooked rice and onion mixture.

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Add drained kidney beans and 2 tablespoons of reserved bean liquid and mix well.

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Add basil , pepper flakes , oregano , 1 / 2 teaspoon of salt , pepper and parsley and mix to incorporate.

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Cut the tops off on each pepper , remove seeds and membranes.

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Prepare a shallow oven-proof casserole dish by brushing with 1 tablespoon of olive oil.

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Place the peppers upright with the cut opening facing upwards.

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Fill each pepper with the mixture to within.

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Ingredients

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brown basmati rice, vegetable broth, saffron strands, extra virgin olive oil, onion, garlic cloves, celery ribs, carrots, canned red kidney beans, dried basil, hot red pepper flakes, dried oregano, salt, black pepper, dried parsley, sweet peppers, tomatoes