Stuffed Vegetables

Ingredients

• 8-10 peppers in several colors, tomatoes may also be used
• 1/2 kg ground meat (optional)
• 1 tomato, peeled and cut
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 2-3 celery stalks, chopped
• salt, pepper, chicken soup powder
• 1 medium tomato paste
• juice of a whole lemon
• 1-2 tablespoons pomegranate concentrate (optional)
• 1 cup round rice
• 3-4 tablespoons olive oil

Preparation

Wash and empty the peppers and tomatoes.

For the filling:
Wash and drain the rice.
Place in a bowl.
Add: (everything finely chopped)
the tomato, the ground meat (optional), the onion, the garlic and the celery.
Season with salt, pepper, chicken soup powder, paprika, lemon and oil, and mix well.

Arrange the emptied peppers and tomatoes next to each other in a wide, flat pot and fill with the filling up to 3/4 of the height (leave room, as the rice expands).

For the sauce:
1 small tomato paste
Salt to taste
1 tablespoon oil
1 tablespoon chicken soup powder
a pinch of sugar
1-2 tablespoons pomegranate concentrate.
Mix with about 2 cups of boiling water
Pour into the pot (between the peppers and tomatoes), making sure the water reaches the height of the peppers.
If preparing enough tomatoes, up to half the height of the tomatoes.

During cooking you can add a little of the sauce into the stuffed vegetables.

Cook on high heat until boiling, then lower the heat and cook for about another hour with a towel over the pot.

Bon appétit