Bell Peppers Stuffed

Ingredients:

1.5 cups of Village Harvest Jasmine Rice
5 whole bell peppers red or green
4 whole ripe tomatoes
1 whole onion
2 cloves garlic
2 tbs tomato paste
3 tbs extra virgin olive oil
2 tsp sea salt
1 tsp paprika
1 tsp pepper
2.5 tbs flat-leaf parsley
2 tbs cilantro
1 tbs dill
2 tbs vegetable bouillon powder
1 liter water for the vegetable broth

Directions:

1. In a pan on medium heat, gently fry the onion in the oil for 1 minute, then add the garlic and fry for another minute.

2. Add tomato paste, paprika, pepper, salt and some vegetable broth to obtain a curry-like paste. Cook for 1 minute.
Add the rice. You can measure the rice by filling up one of the peppers. You will need 2 peppers of uncooked rice for 5 red peppers.

3. Add the chopped tomatoes and the chopped herbs to the rice mix and stir for 3 minutes on medium heat. Add 2 ladles of broth.

4. Start filling the red peppers with the rice mix, then place the peppers into a tall pot.

5. Add some vegetable broth into the peppers, and some into the pot. Then cover the peppers with their top part.
Cover with a lid and cook the peppers on medium heat for about 45 minutes.

6. Add some more broth into the peppers half way into the cooking. Make sure the pot is never dry, or the peppers will stick to the bottom.

7. Serve these delicious stuffed peppers with some fresh parsley on top.