- 3 Tbsp olive oil
- 1 diced onion
- 1 carrot(shredded)
- 1 can diced tomatoes
- a bundle of parsley
- a bundle of dill
- 3 bell peppers
- 1 cup round rice (I used Arborio)
- salt and pepper to taste
In a bowl pour 3 cups of boiling water over the rise and let it soak for couple minutes. In a big pan heat up the oil and saute the onions and the carrot for 3-4 min until tender. Add the diced tomatoes and cook for another 5 min or until the tomato juice evaporated completely. When this is done add the soaked rice and cook for 2-3 min. Turn the heat off and set aside to cool.
In a meanwhile preheat the oven at 350°F. Chop the parsley and the dill and add them to the rice mixture. Also prepare the bell peppers and cut them into halves. Start stuffing the peppers but remember to leave some room for it to cook.
Cover with aluminum foil and bake for 40-50 min until the rice is perfectly done. Garnish with some parsley and serve it warm with some sour cream if desered.