Bell Peppers With Brown Rice Stuffing
Ingredients
4 each green bell peppers
1 medium onion, diced
1 each garlic clove, minced
2 Tbsp. oil
2 ounces brown rice
3/4 pint tomato juice
1 each bay leaf
1 each thyme sprig
1 each parsley sprig
4 ounce mixed nuts, chopped
salt and pepper, to taste
Cooking Instructions
Slice the tops from the peppers to form lids. Scoop out the seeds and membranes. Place the peppers in a greased casserole. Sauté the onion and garlic in the oil over low heat until the onion is soft and golden. Add the rice and half the tomato juice, along with the bay leaf, thyme and parsley. Cover and simmer for 40 minutes. Discard the bay leaf, thyme and parsley. Mix in the nuts and season well. Fill the green peppers with the sautéed mixture. Replace the tops. Pour the remaining tomato juice around the peppers. Bake at 350 degrees for 35 minutes.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)