Stuffed Peppers with Rice in Tomato Sauce

This week, I was feeling pretty drained and had no patience for anything too fancy in the kitchen. You know how it goes - sometimes the daily dilemma of “What’s for lunch?” just feels like too much, and I wasn’t in the mood to spend hours cooking.

Then I remembered this trusty dish! It's quick, easy, and best of all, it keeps for days, giving me more time to relax. Plus, with veggies and rice, it’s a complete meal in one pot.

There’s something so satisfying about a colorful, vibrant dish brimming with goodness. It’s not just the taste; it’s the joy of creating something that looks as wonderful as it tastes.

I hope this dish brings a bit of that same joy to your table too. Bon appétit!

The Recipe

What you need:

• 8 small peppers of various colors

• Oil for frying

• 3 chopped onions

• 4 grated carrots / 1 big sweet potato - I had a medium and a small one which worked for me :)

• 1 cup of rinsed rice

• 1 tsp of salt

• 1/2 tsp of ground black pepper

• 1 tsp of Baharat or Ras El- Hanout seasoning

For the sauce:

• 3 tbsp of oil

• 1 chopped onion

• 1 cup tomato paste

• 1 tbsp vegetable soup powder - I use a Bio caldo de vegetales which comes in paquetes of 10g

• 1 tsp of ground black pepper

• 1 tsp of sugar

• 2 cups of water

What you do:

1. Heat oil in a pan and sauté the onions for a minute or two. Add the grated sweet potato and continue stirring until the vegetables soften.

2. Transfer the mixture to a bowl, add rice and spices, and mix well.

3. Cut the tops off the peppers, remove the seeds, and fill them with the rice mixture, leaving a small space at the top.

4. Place the stuffed peppers in a wide pot.

5. Prepare the sauce: sauté the onion, add the remaining ingredients, and cook for about 2 minutes.

6. Pour the sauce between the peppers, ensuring it reaches their height. Add more water if needed.

7. Place two plates on top of the peppers to keep them stable, if needed, bring to a boil, then reduce the heat. Cover partially and cook for 1 to 1.5 hours, until the rice is fully cooked and the sauce thickens. Add a bit of lemon juice toward the end for extra flavor.