Ingredients

The following ingredients have 6 Servings
  • 6 bell peppers (large, or 8 small, any color but green)
  • 1 onion (large, diced)
  • 3 carrots (medium, peeled and diced)
  • 3 zucchinis (small, peeled and diced)
  • 1 cup vegetable broth
  • 3 cups brown rice (cooked)
  • 5 tablespoons tomato paste
  • 3/4 cup fresh parsley (chopped, loosely packed)
  • 3/4 cup fresh dill (de-stemmed and chopped, loosely packed)
  • 1/2 to 1 lemon (juiced)
  • 1/4 teaspoon fresh ground pepper
  • 3/4 teaspoon herbamare or salt
  • 1 lemon (cut into wedges - optional)

Instruction

  • Preheat oven to 350°F /175° C. Cut tops off of peppers like you would a jack-o-lantern, remove seeds, and wash thoroughly.
  • Place in an oven-safe dish arranged upright and put tops back on. Bake at for 30 minutes.
  • Meanwhile in a large pan sauté onions, carrots and zucchini in vegetable broth for 5-6 minutes.
  • Stir in the rice and tomato paste and coat thoroughly.
  • Add parsley, dill, lemon juice, pepper, and Herbamare and stir to combine.
  • When peppers are ready, remove from oven and fill with stuffing.
  • Place tops back on peppers and bake for an extra 30-40 minutes until peppers are soft.
  • Serve additional wedges of lemon if desired.