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