Source: Enlitened Kosher Cooking by Nechama Cohen

Red peppers stuffed with a rice and vegetables mixture baked in a smoky tomato sauce.

Servings

Stuffing
1 tbsp olive oil
1 cooking spray
1 medium onions , peeled and sliced
2 medium garlic cloves , peeled and chopped
1 small carrots, fresh, 5 1/2" long , peeled, boiled, and grated
8 oz canned mushroom slices, drained , chopped
8 oz fresh shredded cabbage
3 medium celery stalk , chopped
0.5 small red bell peppers , seeded and diced
0.5 medium yellow bell peppers , seeded and diced
1 pinch salt and pepper
3 cup cooked long grain brown rice
12 small red bell peppers

Sauce
3 cup cold water
0.5 cup unsalted tomato paste
1 tbsp vinegar
4 medium garlic cloves , peeled and crushed
1 tbsp paprika
2 tsp sweetener (sugar substitute)
1 vegetable bouillon cube (non-dairy/non-meat chicken soup powder; optional)
1 pinch salt and pepper

1 Heat 2 tablespoons olive oil with cooking spray in a large non stick skillet over medium heat for a few seconds. Add onions, stir and lower heat.
2 Cook until onions start to brown, stirrring occasionally. Add 3 garlic cloves and a few drops of water to mixture, it mixture will start to turn brown.
3 Cook another few minutes, scraping the bottom of the pan so that nothing sticks.
4 Add carrot, mushrooms, cabbage, celery, and peppers and continue to saute on low heat until vegetables are soft.
5 Season and gently mix with rice.
6 Cut off tops of red peppers with a small, sharp knife and hollow out. Rinse well and shake to dry.
7 Stuff loosely with rice mixture and set aside.
8 Meanwhile, in a shallow, 6-quart pot, combine all the sauce ingredients and bring to a boil over medium heat, constantly mixing with a wooden spoon. Taste and correct seasoning. Add more water if necessary.
9 Carefully place stuffed peppers in pot so that they are all standing up. Spoon sauce on top of each pepper.
10 Cook covered for about 1 1/2 hours or until peppers are soft.