Mexican Stuffed Peppers
| Yield: | 4 Servings |
| Categories: | Vegan, Vegetarian, Main Dishes |
| 4 | lg | Red or green sweet peppers |
| 1 | tb | Olive oil |
| 1 | c | Onion; chopped |
| 2 | Celery stalks; diced | |
| 1 | ts | Cumin |
| 1 | ts | Chili powder |
| 1 | ts | Basil |
| 1/2 | ts | Oregano |
| 2 | c | Brown rice; cooked |
| 1 1/2 | c | Red kidney beans; cooked, drained |
| Cayenne to taste | ||
| 1 1/2 | c | Tomatoes, canned; with their juice |
| 1 | cn | Tomato paste (6 oz) |
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