Persian Vegetable Stuffed Bell Peppers

This versatile recipe is a great choice for a healthy lunch or dinner. The peppers can be made ahead, cooked, then frozen and just reheated when you want some Persian flavors. This dish is best prepared with medium-sized peppers. Try to avoid larger peppers.

Preparation time: 10 minutes
Cooking time: 1 hour 15 minutes
Serves: 6

Ingredients

6 green or red bell peppers
4 carrots, grated
2 onions, chopped
4tbsp olive oil
1 cup rice, rinsed
½ cup tomato paste
1 cup parsley, chopped
1 cup cilantro, chopped
1 tsp dried mint
1 tsp dried thyme
¼ tsp cumin powder
Salt, pepper to taste
2 cups vegetable stock
1 cup tomato puree
1 bay leaf

Directions

1. Cut the top off each bell pepper and remove the seeds. Set aside.
2. Heat the oil in a skillet and stir in the carrots and onions. Sauté for 10 minutes then add the rice and tomato paste.
3. Mix well and cook for another 5 minutes. Then remove from the heat and stir in the parsley, cilantro, mint, thyme and cumin powder.
4. Season with salt and pepper. Fill the peppers with this mixture.
5. Arrange them all in a soup pot and pour in the stock and tomato puree.
6. Add the bay leaf, a pinch of salt and cook over low heat for about 1 hour.
7. Serve the peppers warm.