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1
Preheat oven to 350F.
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2
Rinse rice in cold water at least 5 times to remove chaffe.
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3
In a saucepan or rice cooker, add rice, broth and saffron strands and bring to boil.
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4
Reduce to simmer, cover and cook rice for 20 minutes or until all liquid is absorbed.
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5
In the meantime, in a large frying pan, heat olive oil on medium-high heat; add onions and saute for 4 minutes, stirring frequently.
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6
Add garlic, celery, carrots and saute for another 4 minutes, stirring occasionally.
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7
In a mixing bowl, mix together cooked rice and onion mixture.
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8
Add drained kidney beans and 2 tablespoons of reserved bean liquid and mix well.
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9
Add basil, pepper flakes, oregano, 1/2 teaspoon of salt, pepper and parsley and mix to incorporate.
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10
Cut the tops off on each pepper, remove seeds and membranes.
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11
Prepare a shallow oven-proof casserole dish by brushing with 1 tablespoon of olive oil.
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12
Place the peppers upright with the cut opening facing upwards.
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13
Fill each pepper with the mixture to within 1/2 inch of the top.
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14
In a small bowl, combine diced tomatoes and remaining 1/4 teaspoon of salt and mix well.
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15
Spoon tomatoes equally into each pepper.
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16
Add 1 tablespoon of reserved kidney bean liquid over the tomatoes in each pepper.
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17
Cover dish tightly with aluminum foil and bake in preheated 350 F oven for 35 to 45 minutes or until peppers are tender.
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18
Serve hot.
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19
NOTE: You may also use long grain white rice instead of brown rice.
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20
For a nice presentation, select 2 sweet red peppers, 2 green peppers and 2 orange peppers.
