Bell Peppers Stuffed with Rice and Textured Vegetable Protein

Soak the textured vegetable protein in boiling water for 30 minutes, then rinse, squeeze out excess liquid, and pass through a meat grinder.

Cook the rice until half-done and finely dice the onion.

Mince the garlic, grate the tomatoes, and finely chop the dill.

Mix all the filling ingredients thoroughly, season with salt, pepper, and your favorite spices.

Carefully slice off the tops of the peppers and remove the seeds, then stuff them with the prepared filling.

In a heavy-bottomed pot or kazan, make a quick sofrito using onions, carrots, and tomatoes.

Arrange the stuffed peppers vertically in the pot, place their tops back on, pour in boiling water, and season with salt.