My Dad made this for me back when I was a vegetarian. It still works with my now gluten-free diet.
4 large red or green bell peppers
1 tsp. extra virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tbsp. Cajun spice blend
2 cans Muir Glen Fire Roasted Tomatoes
2 cups vegetable (or chicken) stock
1 cups medium grain brown rice Lundenberg)
2 cans red beans, drained and rinsed
Crystal Hot Sauce, to taste
Saute onions and garlic until translucent. Add remaining ingredients, bring to a boil. Cover and reduce heat to medium-low and cook 45 minutes until rice is done.
Meanwhile, cut tops off peppers and remove seeds. Place peppers upside down in microwave-safe dish with 2″ water and cook on high for 6 minutes to soften.
Stuff peppers with bean and rice mixture and serve.