Ingredients:
- 1 large onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 1/2 bunch parsley, roughly chopped
- 1/2 cup rice
- 4 cups water
- salt
- pepper
Directions:
- Brown onions in a pot.
- Add garlic, celery, and carrots and roast 5 minutes or until carrots start to get tender.
- Add parsley, rice and water, bring to a boil, reduce to a simmer and cook for 15-20 minutes or until rice is cooked "al dente" and carrots are tender.
- Season to taste.
Ingredients:
- 4 large bell peppers, cored
- 4 medium onions, chopped
- 4 large carrots, grated
- 2 tbsp vegeta seasoning powder
- 1 cup rice
- 1 tomato, pureed
- 8oz sour cream
- olive oil
- salt
Directions:
- Coat the bottom of a large pan in olive oil and brown onions.
- Add carrots to onions and cook until tender.
- Let mixture cool off.
- Season [to taste] with vegeta and mix in rice.
- Loosely fill each pepper with approximately 1/4 of the mix.
- Arrange filled peppers in a tight fitting pot.
- Fill pot with with water to within an inch of the top of the peppers and add salt to water.
- Bring to a boil and cook for 30-45 minutes or until rice is cooked.
- Top each pepper with pureed tomato and cook for an additional 5 minutes.
- To serve, top each pepper with a dollop of sour cream
