Rice Stuffed Bell Peppers

Preheat the oven to 350 °F. Cook the rice according to the package instructions.

• ¼ cup Basmati rice

Finely chop the onion, dill, and parsley. Dice the zucchini and carrot. Set the dill and parsley aside.

• ½ Onion, yellow (~ 1.4 oz)
• 2 twigs of Dill weed, fresh or frozen (~ 1 Tbsp)
• 3 twigs of Parsley, fresh or frozen (~ 2 tsp)
• ½ Zucchini (~ 3.9 oz)
• ½ Carrot (~ 1.7 oz)

Heat the olive oil in a non-stick frying pan over medium heat. Fry the onion, carrot and zucchini until the onions turn translucent.

• 2 tsp Olive oil

Stir in the dill, parsley, lemon juice, vegetable stock, and tomato paste and let simmer for approx. 4-5 minutes. Season with salt and pepper.

• ½ Lemon (~ 1 oz)
• ½ cup Vegetable broth
• 2 Tbsp Tomato paste
• Salt
• Black pepper

Pour half of the sauce and the chopped tomatoes into a baking dish. Add the rice to the pan and mix with the other half of the sauce.

• 5.3 oz Tomatoes, diced, canned

Cut off the top of the peppers, spoon out the core and seeds, then rinse. Fill the pepper with your rice vegetable mix, transfer to a baking dish and bake for approx. 30 minutes until the peppers are soft.

• 2 Bell peppers, red (~ 10.2 oz)

Enjoy your meal!