Stuffed Peppers

Ingredienser

Colorful peppers, as many as fit in the pot

Ripe large tomato

Tomato paste

Soup powder

Soy sauce

Onion, thinly diced

Carrot, thinly diced or grated

Baby Bella mushrooms, thinly diced into small cubes

Parsley, dill and cilantro, thinly diced

Salt

Pepper

Turmeric

Jerusalem spice

Brown rice cooked partway (75% done)

Vejledning

Soak tomato in boiling water and peel off skin

Slice into round slices and place on bottom of pot with some olive oil

Cut off the tops of the peppers and keep to the side

Empty the seeds and place the peppers on the tomatoes

Sauté onion in a pan

Once golden add carrot, mushrooms and fresh herbs

Add cooked rice and spices

Stuff each pepper and put its top back on

SAUCE

Mix tomato paste with boiling water, soy sauce and soup powder. Optional black pepper

Pour sauce over the peppers

Cook in a covered pot, around 45 minutes

Notater

Brown rice so it doesn’t turn to mush