This simple yet delicious dish combines the nutrients of brown rice with the freshness of vegetables and a touch of aromatic spices.
Ingredients:
- 6 red and yellow bell peppers
- 1 diced onion
- 3 carrots diced
- 3 diced zucchini
- 250 ml of vegetable broth
- 450 g cooked brown rice
- 5 tablespoons of tomato paste
- 50 g of fresh parsley
- 30g chopped dill
- The juice of half a lemon
- ¼ teaspoon pepper
- ¾ teaspoon salt
Process:
Preheat the oven to 175ºC. Cut off the tops of the peppers and carefully clean them, removing the seeds.
Place them in a baking dish and bake for 15 minutes.
Separately, in a saucepan, fry the onion, courgettes and carrots. Next, add the vegetable broth and cook for 5-6 minutes.
Add the rice and tomato paste and mix well. Add the parsley, dill, lemon juice, pepper, and salt. Combine well and let the rice cook a bit. When the peppers are ready, fill them with this mixture and bake for 30-40 minutes until soft.
