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 doesnt 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 350 oven for 35-45 minutes or until peppers are tender.