Fasting - vegetarian stuffed peppers, according to my grandmother's recipe.

Ingredients:

10 peppers (babura),

3 onions (medium size),

3 carrots (medium size),

2 potatoes,

300g. rice,

5 tablespoons of homemade tomato juice,

5 tablespoons oil,

1 bay leaf,

5 peppers in a grain,

2 teaspoons allspice (sweet),

to taste: with, spice C, ground pepper and parsley.

Preparation:

Wash the rice in at least 5 waters, then pour hot water from the boiler and leave it to stand while the rest of the preparation lasts. Wash and drain again and add the filling before the end of the preparation.

Peel an onion, cut the heads in half and leave in the water for a few minutes. Wash again before cutting.

Oil a deep frying pan with 5 tablespoons of oil, add onion cut into thin ribs. Add salt and simmer for 2 to 3 minutes. Then add 3 finely grated carrots, 3 tablespoons of homemade tomato juice and simmer for another 4 minutes on low heat. Peel the potatoes, wash, grate and add coarsely to the pan. Reduce the stove to the lowest temperature, add rice, 1 teaspoon of allspice, salt, spice C and ground pepper to taste. Combine everything well, remove from the heat and stuff the peppers.

Do not fill the peppers to the top, but leave them approximately 1 cm empty. Cut the potatoes into thin slices and cover the peppers. Arrange them in a sherpa then add 1 bay leaf, 5 peppercorns, 2 tablespoons of homemade tomato juice and 300ml. water.

Then make a spray. Pour 4 tablespoons of oil into the pan, heat a little, then add 1 teaspoon of allspice, combine and pour over the peppers with a spoon.

Sprinkle the peppers with parsley, C spice and put in the oven to bake at 160C for about an hour.

After that, you will have a wonderful lunch on a plate.

Enjoy!

By Ivana Kostić