2 peppers, seeded and chopped
2 white onions, chopped
2 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped celery
2 cups chicken broth
1 pound bell pepper, chopped
2 tablespoons chili powder
1 teaspoon dried basil
1 (14 ounce) can tomato sauce
salt and pepper to taste
1 (15 ounce) can kidney beans, drained
1/2 onion, chopped
1/4 cup chopped green bell pepper
1 tablespoon celery salt
1/2 teaspoon dried oregano
2 tablespoons brown sugar
1 teaspoon dried basil
1 teaspoon dried parsley
Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet, cook peppers and onions until peppers are translucent, about 5 minutes. Stir garlic into the skillet and saute for about 5 minutes. Stir in bell pepper, celery, broth, bell pepper and chili powder. Place the bell pepper and celery salt and oregano into the skillet.
Stir the brown sugar, chili powder and basil into the skillet. Simmer for about 5 minutes while stirring the chili sauce. Stir occasionally and return the peppers and onion to the skillet. Season with salt and pepper.
Season with tomato sauce, tomato beans, onion, bell pepper, celery salt, oregano and bacon bits.
Arrange tomatoes and bell peppers on large baking sheet. Sprinkle the beans and onion over the peppers. Sprinkle with bacon bits and some of the brown sugar.
Bake at 350 degrees F (175 degrees C) for about 45 minutes. Reduce heat to 350 degrees F (175 degrees C). Bake an additional 15 minutes, or until beans are tender.