Vegetarian Stuffed Bell Peppers
By: Food Meditation...
Published: Thursday, December 10, 2009 - 1:22am

Ingredients




4 peppers
1 tablespoon olive oil
1 sm. onion, chopped
1 clove garlic, minced
1 teaspoon oregano
1 teaspoon basil
2 carrots, julienned
1 cup peas, fresh or frozen
1 tomato, diced
1/2 cup finely chopped walnuts
1 1/2 cups cooked brown rice
3 cups tomato sauce (your favorite bottled or homemade)

Preparation

1 Preheat oven to 350 degrees. Wash and clean peppers. Cut off tops and remove seeds and membrane. Place prepared peppers on steamer rack in wok or Dutch oven and steam 3 to 4 minutes. 2 Meanwhile, heat oil in wok or large skillet, add onion and garlic. Saute 1 minute. Add herbs, carrots and peas. Continue to cook 3 to 5 minutes or until carrots are tender, stirring constantly. Reduce heat and add the tomato, walnuts, brown rice and 1/2 cup tomato sauce. Heat through. 3 Stuff mixture into peppers. Spread 1/2 cup sauce in bottom of baking dish. Stand peppers upright. Pour remaining sauce over the tops of peppers. Bake in oven for 30 minutes.