Stuffed Peppers Ingredients:
6 peppers, green or red,
1 / 2 cup vegetable oil,
2 large onions finely chopped,
3 cups peeled and finely diced carrots,
3 garlic cloves, crushed,
2 cups chopped parsley,
1/2 cup peeled and finely diced parsley root.,
1 cup chopped dill,
salt,
ground black pepper.
Broth:
1 / 4 cup white vinegar,
1 / 2 cup tomato paste,
1 cup water.
salt
Cut off tops of pepper, remove core, seeds and white membrane.
Heat oil in a large pan. Add onions and parsley root and fry over low heat for 5 minutes.
Add carrots and cook an additional 5 minutes.
Stir in parsley and dill, add salt and pepper, to taste.
Remove from heat and set aside to cool.
Combine tomato paste and water, to blend. Pour into saucepan.
Add remaining broth ingredients and cook, covered a few minutes.
Remove from the heat and set aside. Stuff peppers with filling.
Place peppers upright in a saucepan, large enough to hold peppers. Pour broth over them and place over medium heat.
Simmer, covered for 40 minutes or until peppers are done.
Remove to a serving dish and set aside to cool.
Serve garnished with parsley.
source chez_arlette
