2 red sweet peppers, roasted, peeled, seeded and chopped
1 Vidalia onion, chopped
2 stalks celery, sliced
1 or 2 med. hot chili peppers, seeded and chopped
1 c. chopped tomatoes and juice from Progresso peeled tomatoes with basil
1 sm. can black (ripe) olives, drained and sliced
1 tbsp. low sodium tamari
3 c. cooked brown basmati rice
Water

Broil red pepper under broiler until black spotted on all sides. Cool, peel, remove seeds and chop.

Cook onion in a little water until tender and beginning to brown. Add remaining ingredients plus a little water and cook approximately 20 to 30 minutes over low heat, stirring often to prevent sticking. Better if celery maintains a slight crunch. Serve hot. Yield: 6 to 8 servings.

Alternative: Omit roasted red pepper. Spoon rice mixture into seeded whole red peppers. Bake at 350 degrees for 40 minutes or until peppers are tender.