Ingredients1 h 20 m servings 176
- Combine tomatoes, onion, celery, water, tomato sauce, 1 teaspoon salt, and 1/4 teaspoon black pepper in a large saucepan; bring to a boil. Reduce heat and simmer until onion is tender, 10 to 15 minutes.
- Combine remaining 1 teaspoon salt, 1/4 teaspoon black pepper, brown rice, and basil in a bowl. Fill green bell peppers with rice mixture. Carefully place peppers in the tomato sauce mixture, spooning some sauce over tops of peppers.
- Cover saucepan and simmer until peppers are tender, 40 to 45 minutes.
Per Serving: 176 calories; 1.5 38.3 6 0 1499 Full nutrition
ReviewsRead all reviews 3
It's missing something. Additional seasonings would maybe help it out. I followed the recipe except I added some leftover pinto beans to the rice mixture to use them up. I also only had 1 fres...
I loved the basil in the rice filling, and the tomato sauce was delicious...but the green peppers were still bitter.