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Fasting stuffed peppers

Fasting stuffed peppers


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Peel a squash, grate it and squeeze the juice. We keep the backs.

Cook the onion a little, add the grated carrots and cook a little together. Add the grated tomato, finely chopped pepper, mix, then add the tomato juice. When it starts to boil, add the washed rice, stir from time to time, until the tomato juice decreases. Turn off the heat and add the parsley, dill, thyme, salt and pepper to taste

Fill the peppers with the composition, put the lid on and place in the pot.

Dissolve a tablespoon of broth with water, salt and add to the pot. Cover and simmer on the stove.