INGREDIENTS
3
Carrots, medium
3/4 cup
Dill, fresh
6
Large or 8 small bell peppers
1
Lemon
1
Onion, large
3/4 cup
Parsley, fresh
3
Zucchini, small
5 tbsp
Tomato paste
1 cup
Vegetable broth, low-sodium
3 cups
Brown rice, cooked
1/2 tsp
Herbamare or salt
1/4 tsp
Pepper