LENT STUFFED PEPPERS AND SARMA

A pure classic for a fasting meal.

Preparation steps

Vegetables for peppers and sarma.
Saute finely chopped onion and carrot to soften. Add peeled and chopped tomatoes, walnuts, parsley, dill, allspice and other spices. Stir all this a little more. Cook the rice separately.
Add rice to deep spices.
Fill the peppers and wrap the sarma (determine the ratio of paprika and sarma as desired). Put 2 tablespoons of oil and half a teaspoon of allspice on the bottom of the sieve.
Bake in the oven at 220 degrees for about 45 minutes.

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