Stuffed Peppers

This is one of our new favorites, tons of flavor and very filling!

4 green bell peppers
1 tsp olive oil (we just used water)
1 sm onion, chopped
1 clove garlic, minced
1 tsp oregano
1 tsp basil
2 carrots, julienned
1 c peas, fresh or frozen (we used green beans instead)
1 tomato, diced
1/2 c walnuts, finely chopped
1 1/2 c cooked brown rice
2-3 c tomato sauce (we used low sodium spaghetti sauce)

Preheat oven to 350 degrees. Wash and clean peppers. Cut off tops and remove seeds and membrane. Place prepared peppers on steamer rack and steam 3-4 minutes (we suggest 5, ours weren't totally done).

Meanwhile, heat oil in large skillet, add onion and garlic. Saute 1 minute. Add herbs, carrots, and beans. Continue to cook 3-5 minutes or until carrots are tender, stirring constantly. Reduce heat and add the tomato, walnuts, brown rice, and 1/2 c tomato sauce. Heat through.

Stuff mixture into peppers. Spread 1/2 c sauce in bottom of baking dish. Stand peppers upright. Pour remaining sauce over the tops of peppers. Bake in oven 30 minutes.

Enjoy!