Rice Stuffed Bell Peppers by feastr

Ingredients

• 2 Bell peppers, red (~ 10.2 oz)
• ½ Carrot (~ 1.7 oz)
• ½ Onion, yellow (~ 1.4 oz)
• ½ Zucchini (~ 3.9 oz)
• ½ Lemon (~ 1 oz)
• 2 twigs of Dill weed, fresh or frozen (~ 1 Tbsp)
• 3 twigs of Parsley, fresh or frozen (~ 2 tsp)
• 2 Tbsp Tomato paste
• 5.3 oz Tomatoes, diced, canned
• ½ cup Vegetable broth
• ¼ cup Basmati rice
• 2 tsp Olive oil
• Salt
• Black pepper