Stuffed Peppers and Onions

A very colorful vegetarian dish, which can be almost a complete meal - contains a lot of vegetables, very little fruit and also carbohydrates.

3 big onions.

7-10 colored peppers (chose medium size peppers, with round bottom)

3 carrots

1 beet

Some stalks of celery

Pistachios, Almond chips, dried cranberries (a handful of each)

1 cup of whole rice

Water

Olive oil

2 spoons of pomegranate sauce (warmly recommended)

Tomato paste

Salt, paper, cinnamon

Optional: 1-2 spoons of dates honey

Medium pot, strainer, sauté with a lid

Prepare two onions for stuffing:

Peel them and cut each one lengthwise to the middle (see video).

Boil them in water for half an hour until softened, strain them from the water and let them cool.

Meanwhile, cook a cup of rice with two cups of water and a pinch of salt for about twenty minutes (half cooking), and leave the pot covered for a few more minutes. We used whole rice, white rice can also be as well, but then the cooking time should be shorter.

In the sauté, prepare the sauce:

Heat oil and add chopped onion. After a few minutes add chopped carrots, then (wait a few minutes ...) chopped celery sticks, and then (again ...) chopped beets. cook for a while and add pomegranate sauce and a pinch of salt, some paper and cinnamon, wait a few more minutes and add a handful of cranberries, almonds chips, and pistachios. Mix well, taste, and if necessary improve flavors.

Now, with a perforated spoon take out half of the mixture, and add it to the rice. This is going to be the filling.

Back to the sauce: add to the sauté a small box of tomato paste and 1-2 cups of water, close the lid and let it cook over low heat.

Mix the rice well with its sauce.

Wash the peppers, cut off their top, fill each pepper to about three-quarters of the height and cover it back.

Put the peppers next to each other in the sauté and close back the lid.

.

Gently peel one layer of the cooked onion. Hold it in one hand and place a spoonful of the filling in the center of the layer. Roll the onion around the filling (see video).

Lift the sauté lid and place the stuffed onions between the peppers. Using a spoon, take some of the sauce and cover the peppers and onions. You can add a little water as needed.

Cook over low heat for another hour and a half. Occasionally you should lift a little sauce with a spoon and pour it over the peppers and onions.

Bon-appetite!