Stuffed Peppers

Preheat oven to 375°F and lightly oil a baking dish.

Slice tops off peppers and remove seeds and membranes.

Bring a pot of salted water to a boil and parboil peppers for 5 minutes.

Drain peppers and set upright in the baking dish.

Heat oil in a skillet and sauté onion and garlic until softened.

Add carrots and tomatoes and cook 3–4 minutes until tender.

Stir in rice, parsley, salt, and pepper until well combined.

Stuff mixture evenly into peppers and pour broth into the dish.

Cover with foil and bake 35–40 minutes until peppers are tender.