Bring 2 1/2 cups salted water to boil, add 1 cup rice, cover and simmer for 45 minutes (or until all liquid is absorbed).
Put 2 tablespoons olive oil in frying pan and add the minced garlic.
Saute for 3 minutes, stirring so the garlic doesn't burn.
Add onion, celery, and carrots and saute for an additional 5-7 minutes.
Remove from heat and mix with the rice.
Add the seasonings (all the dried seasonings, plus salt and pepper) and mix well.
Mix in the beans with 2 tablespoons of the reserved liquid.
Cut the tops off the green peppers and remove the seeds.
Stand peppers in shallow baking dish that has been brushed with 1 tablespoon olive oil.
Fill peppers with bean and rice mixture.
Ladle seasoned diced tomatoes over top of each pepper and top off each with a tablespoon of reserved liquid.
Cover dish and roast in 35' oven for 35-45 minutes or until peppers are tender.
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