STUFFED PEPPERS WITH RED JASMINE BROWN RICE WITH VEGETABLES AND WALNUTS

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.