PORTIONS: 4
INGREDIENTS
4 peppers, any color. Cut off top and remove seeds
½ cup red jasmine rice. Cooked, according to package instructions
½ cup brown rice. Cooked, according to package instructions
1 tbsp. vegetable oil
1 minced garlic clove
1 tsp. minced ginger
¼ cup diced onions
¼ cup diced green peppers
¼ cup diced carrots
¼ cup diced celery
¼ cup red peppers
¼ cup diced yellow peppers
¼ cup walnuts
METHOD
Heat the oil in a frying pan and sauté the onions and garlic together.
Add the rest of the vegetables and sauté for 3 minutes.
Add walnuts, red jasmine and brown rice. Mix together.
Brush with vegetable oil the peppers skin.
Stuff the peppers with the mix and place in a baking dish.
Preheat the oven at 375° F. and bake for about 20 minutes. Do
not overcook. The peppers should be firm.
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