Vegan Russian Stuffed Peppers (Vegetarian Peretz Farshirovanny)

Ingredients

• 4 large Bell Peppers
• 1.5 cups Cooked Rice
• 1 medium Onion
• 1 medium Carrot
• 0.25 cup Tomato Paste
• 1 14.5 oz can Diced Tomatoes
• 1 cup Vegetable Broth
• 2 tablespoons Sunflower Oil
• 1 tablespoon Dried Herbs (dill, parsley)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C). Carefully cut the tops off the 4 large Bell Peppers. Use a spoon or your fingers to remove all seeds and white membranes from inside each pepper. Set the peppers aside.
2. 2Place a large skillet over medium heat. Add the 2 tablespoons of Sunflower Oil to the skillet. Dice the 1 medium Onion into 1/4-inch pieces. Shred or finely dice the 1 medium Carrot. Add the diced 1 medium Onion and shredded 1 medium Carrot to the hot oil in the skillet. Cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent. Remove the skillet from the heat.
3. 3In a large mixing bowl, combine the sautéed 1 medium Onion and 1 medium Carrot with the 1.5 cups of Cooked Rice, 0.25 cup of Tomato Paste, 1 tablespoon of Dried Herbs (dill, parsley), 0.5 teaspoon of Salt, and 0.25 teaspoon of Black Pepper. Stir all ingredients thoroughly until well combined.
4. 4Carefully spoon the rice and vegetable mixture from the bowl into each of the 4 prepared large Bell Peppers. Pack the mixture gently but firmly into each pepper until it is full.
5. 5Place the 4 stuffed Bell Peppers upright in a baking dish that is large enough to hold them snugly. Pour the 1 14.5 oz can of Diced Tomatoes and the 1 cup of Vegetable Broth around the base of the peppers in the baking dish.
6. 6Cover the baking dish tightly with aluminum foil. Place the covered dish into the preheated oven and bake for 30 minutes. Carefully remove the foil from the baking dish. Return the uncovered dish to the oven and bake for an additional 15-20 minutes, or until the bell peppers are tender when pierced with a fork and the filling is heated through.

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