Uncle Bill's Vegetarian Stuffed Peppers

Name: Uncle Bill's Vegetarian Stuffed Peppers
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 1 cup brown basmati rice; 2 1/2 cups vegetable broth; 5 red saffron strands; 2 tablespoons extra virgin olive oil; 1 medium onion, finely chopped; 4 large garlic cloves, minced; 2 large celery ribs, chopped small; 2 large carrots, peeled and diced small; 8 fluid ounces canned red kidney beans, drained, reserve liquid; 1/2 teaspoon dried basil; 1/4 teaspoon hot red pepper flakes; 1/2 teaspoon dried oregano; 3/4 teaspoon salt, divided; 1/4 teaspoon black pepper, freshly ground; 1 teaspoon dried parsley; 1 tablespoon extra virgin olive oil, for brushing pan; 6 large sweet peppers, remove top, cored and seeded; 2 large tomatoes, seeded and diced

Submitted by William Uncle Bill

"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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photo by William Uncle Bill

Ready In:: 1hr 30mins
Ingredients:: 18
Serves:: 6

ingredients

1 cup brown basmati rice
2 ¹⁄₂ cups vegetable broth
5 red saffron strands
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
4 large garlic cloves, minced
2 large celery ribs, chopped small
2 large carrots, peeled and diced small
8 fluid ounces canned red kidney beans, drained, reserve liquid
¹⁄₂ teaspoon dried basil
¹⁄₄ teaspoon hot red pepper flakes
¹⁄₂ teaspoon dried oregano
³⁄₄ teaspoon salt, divided
¹⁄₄ teaspoon black pepper, freshly ground
1 teaspoon dried parsley
1 tablespoon extra virgin olive oil, for brushing pan
6 large sweet peppers, remove top, cored and seeded
2 large tomatoes, seeded and diced

directions

Preheat oven to 350°F.
Rinse rice in cold water at least 5 times to remove chaffe.
In a saucepan or rice cooker, add rice, broth and saffron strands and bring to boil. Reduce to simmer, cover and cook rice for 20 minutes or until all liquid is absorbed.
In the meantime, in a large frying pan, heat olive oil on medium-high heat; add onions and saute for 4 minutes, stirring frequently.
Add garlic, celery, carrots and saute for another 4 minutes, stirring occasionally.
In a mixing bowl, mix together cooked rice and onion mixture.
Add drained kidney beans and 2 tablespoons of reserved bean liquid and mix well.
Add basil, pepper flakes, oregano, 1/2 teaspoon of salt, pepper and parsley and mix to incorporate.
Cut the tops off on each pepper, remove seeds and membranes.
Prepare a shallow oven-proof casserole dish by brushing with 1 tablespoon of olive oil.
Place the peppers upright with the cut opening facing upwards.
Fill each pepper with the mixture to within 1/2 inch of the top.
In a small bowl, combine diced tomatoes and remaining 1/4 teaspoon of salt and mix well.
Spoon tomatoes equally into each pepper.
Add 1 tablespoon of reserved kidney bean liquid over the tomatoes in each pepper.
Cover dish tightly with aluminum foil and bake in preheated 350 F oven for 35 to 45 minutes or until peppers are tender.
Serve hot.
NOTE: You may also use long grain white rice instead of brown rice.
For a nice presentation, select 2 sweet red peppers, 2 green peppers and 2 orange peppers.

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Reviews

This sounds fantastic, can't wait to make it. We love stuffed peppers. I wonder, can I use regular brown rice, instead of the basmati... It's so hard to find out of the ordinary ingredients where I live...

Deedee A.

RECIPE SUBMITTED BY

William Uncle Bill

Burnaby,, B.C.

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.

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