Stuffed Spanish Peppers

Juicy, spicy and bright peppers stuffed with rice and zucchini.

Ingredients: 6 bell peppers 1 small zucchini 1 small onion 225 g brown rice 50 grams of currants 1 tsp turmeric 1 tsp cinnamon ½ tsp sumac (if available) 1 liter vegetable broth Olive oil Salt and pepper

Recipe: 1. Cook rice. 2. Wash the peppers and cut the tops to use as covers. Remove seeds and partitions from peppers. Set aside. 3. Onion cut into cubes and gently fry in a deep frying pan, in a small amount of olive oil. Cut the zucchini into small pieces, add to the pan. Fry.

4. Add rice, currants and spices. Stir, add broth. As soon as it boils, reduce heat and cook until the liquid is completely evaporated. Add salt and pepper to taste. 5. Spoon fill the peppers with rice and vegetables. Put the peppers in the pan vertically. Gently pour some boiling water into the pot. Try not to boil the inside of the peppers. Water should reach about half the height of the pepper. Put on medium heat and evaporate for 30-45 minutes. 6. Serve.