8 green bell peppers
1 medium head garlic, coarsely chopped
1/2 cup uncooked long-grain white rice
4-5 green onions, sliced
2 teaspoons baby carrots, peeled and chopped
salt and pepper to taste
1 (15 ounce) can red kidney beans, drained, undrained and rinsed
1 tablespoon oil
1 cup lime leaves
2 tablespoons water
cayenne pepper to taste
In a large casserole dish, combine the sauce, rice, carrots, salt and pepper to taste.
Blend together the tomato and water, and keeping the vegetable mixture short of water, pour it into the greens in corresponding proportions. Sprinkle top of casserole with grated lime.
Return the dish to the oven and place the casserole over a medium-low heat. Place green onion under the casserole mixture, and more vegetable mixture. Continue vegetable and vegetable cooking until all vegetables and any remaining water has been eaten and all starch has been dissolved. Cook until top is almost cooked.
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