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Stuffed Bell Peppers

Ingredients:

4 peppers
1 tbsp. olive oil
1 sm. onion, chopped
1 clove garlic, minced
1 tsp. oregano
1 tsp. basil
2 carrots, julienned
1 c. peas, fresh or frozen
1 tomato, diced
1/2 c. finely chopped walnuts
1 1/2 c. cooked brown rice
2 to 3 c. tomato sauce (your favorite bottled or homemade)

Directions:

1. Preheat oven to 350 degrees. Wash and clean peppers. Cut off tops and remove seeds and membrane. Place prepared peppers on steamer rack in wok or Dutch oven and steam 3 to 4 minutes.
2. Meanwhile, heat oil in wok or large skillet, add onion and garlic. Saute 1 minute. Add herbs, carrots and peas. Continue to cook 3 to 5 minutes or until carrots are tender, stirring constantly. Reduce heat and add the tomato, walnuts, brown rice and 1/2 cup tomato sauce. Heat through.
3. Stuff mixture into peppers. Spread 1/2 cup sauce in bottom of baking dish. Stand peppers upright. Pour remaining sauce over the tops of peppers. Bake in oven for 30 minutes.