Vegan Stuffed Peppers with Rice and Tomato Sauce

Preparation

1. Cook the rice with 2 cups of water for about 30 minutes.2. Peel the sweet potato and carrots and grate them on a coarse grater, chop the onion and garlic.3. Heat the olive oil in a pan and fry the onion and garlic until the onion softens.4. Add the sliced almonds to the pan with the onion and garlic, and continue to cook for another 2-3 minutes.5. Mix all the additional filling ingredients well.6. Chop 3 of the tomatoes and grind them a little using a hand blender (can also not grind at all or use a food processor for a few seconds).7. Mix the tomatoes with 1 cup of boiling water and add salt and black pepper.8. Cut the top of the peppers and clean from seeds.9. Fill the peppers with the filling and place them densely in the pot.10. Cut each of the remaining 4 tomatoes and cover each pepper with half a tomato with its inside facing down.11. Pour the sauce to the bottom of the pot, bring to a boil and cook for about 30 minutes over medium heat.12. Bon appetite (:

Total time: ±1 hour

Equipment: grater, hand blender or food processor.

The nutritional value does not include the goji berry that considered as "superfood" due to its nutritional values.