6 medium bell peppers for stuffing (preferably red or orange)

1 carrot, coarsely grated or 1 zucchini finely diced (or a mix of both)

1 cup round whole-grain rice

10 shiitake mushrooms, finely diced

1 tomato, finely diced

2 Romano peppers, chopped

1 onion, finely chopped

1 garlic clove, crushed

1 tbsp fresh grated ginger

1 cup fresh cilantro, chopped

1 tsp coarse gray salt

1 tsp baharat or cumin

3 tbsp sweet paprika

½ cup soy sauce (preferably organic)

2 tbsp olive oil

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1.Rinse the rice well until the water runs clear.

2.Soak in water for 5 hours, then drain.

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1.Wash the peppers.

2.Cut around the stem to remove the tops and keep them as “lids.”

3.Remove seeds and inner membranes.

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1.Heat olive oil in a pan.

2.Add the onion and sauté until translucent.

3.Add garlic, ginger, carrot/zucchini, mushrooms, tomato, and Romano peppers.

4.Season with salt, baharat/cumin, and 2 tbsp sweet paprika.

5.Sauté for about 4 minutes (slightly softened, not fully cooked).

6.Let cool slightly, then mix with the drained rice and chopped cilantro.

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1.Fill each pepper loosely (the rice expands while cooking).

2.Close with the pepper “lids.”

3.Arrange tightly in a pot so they don’t move.

*If needed, slice a thin piece off the bottom to help them stand upright.

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Water up to the height of the peppers

½ cup soy sauce

1 tbsp sweet paprika

Mix and pour some liquid into each pepper as well.

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Bring to a boil

Lower to a gentle simmer

Cover and cook for at least 2 hours

(Longer on very low heat makes the flavor deeper and richer.)

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Tastes even better the next day.

For extra tenderness, add a tablespoon of olive oil to the cooking liquid.

Like it spicy? Add chopped chili to the filling.

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Warm, earthy, and super comforting – perfect for a cold day 🍲💛