Ingredients

The following ingredients have 4 Servings
  • 6 large or 8 small bell peppers
  • 1 large onion, diced
  • 3 small zucchini, peeled and diced
  • 3 medium carrots, peeled and diced
  • 1 cup low-sodium vegetable broth
  • 3 cups cooked brown rice
  • 5 tablespoons tomato paste
  • ¾ cup fresh parsley, chopped
  • ¾ cup fresh dill, chopped
  • 1 lemon, juiced
  • ¼ teaspoon pepper
  • ½ teaspoon Herbamare or salt

Instruction

  • Preheat oven to 350º F.
  • Cut around stem of peppers like you would cut a jack-o-lantern top, retaining the top with stem. Remove seeds carefully and wash and dry thoroughly.
  • Place peppers in an oven safe dish and arrange upright and put tops back on.
  • Bake at 350º F for 30 minutes.
  • Meanwhile in a large non stick pan, saute onions, zucchini and carrots 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 (or salt) and stir to combine.
  • When peppers are ready, take out of oven and fill with stuffing.
  • Place tops back on peppers and bake for an extra 30-40 minutes until the peppers are soft.
  • Serve with additional wedges of lemon and dill for garnish if desired.