Stuffed peppers with vegetables

Ingredients

• 6 green bell peppers
• 2 onions
• 3 tomatoes
• 2 tablespoons of tomato puree
• 3/4 cup of rice
• oil paint for cooking
• Half a teaspoon of salt
• Paprika coffee spoon
• A teaspoon of black pepper
• 5 cups of boiling water
• 2 tablespoons of “chicken-flavored” broth (vegetarian product, with no animal-derived ingredients!)
• 3 tablespoons of tomato puree
• Cumin-flavored coffee spoon

Finely chop the onions and sauté them until they are golden brown.

Add the rice, mix well, then remove from the heat after about three minutes.

He crushes the tomatoes with a fork or in a food processor, then adds the tomato puree, salt, and pepper, and mixes.

We combine the tomato puree, onion, and rice.

We remove the lid from the pepper and keep the “lid” aside.

Using a spoon, fill each pepper with the spice, leaving about two-thirds of the volume empty.

We place the peppers in a pot or pan, and then pour the sauce mixture over them, ensuring that it covers most of the peppers.

Cook in a pot or saucepan, covered, for one hour.

Can be served hot or cold.