Vegetarian Stuffed Peppers - Pipiritzas Ienas con Aroz - pareve

1-2 tablespoons olive or vegetable oil
2 onions, finely chopped
2 carrots, grated
1 celery stalk
1 cup rice (long-grain rice recommended)
2 ripe tomatoes, peeled, seeded and chopped
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped fresh dill
1/2 cup water
6-8 red sweet peppers

Sauce:
2 tablespoons tomato paste, mixed with 1 cup water
1/2-1 tablespoon olive or vegetable oil
pinch of sugar (optional)
1 teaspoon salt
1/2 teaspoon pepper
3 celery stalks, whole with leaves
2 tablespoons chopped fresh dill

Preheat the oven to 350 degrees.

Prepare the peppers by cutting off the cap and removing the seeds, taking care not to pierce the shell of the pepper.

Heat the first measure of oil in a saute pan and cook the onions over moderate heat until limp and translucent. Add the grated carrots and the chopped celery. Continue sauteeing for a few minutes.

Mix in the rice and continue sauteeing until the rice becomes transparent. Remove from heat. Add the chopped tomato, salt, pepper, chopped dill and the first measure of water, mixing well.

In a saucepan, combine the tomato paste and the cup of water. Add the remaining oil, sugar, salt and pepper. Bring to a boil, reduce heat and simmer 2-3 minutes. Pour the sauce into a baking dish which is sized to hold the peppers upright in one layer. Lay the whole celery stalks in the baking dish and add the peppers.

Cover with foil and bake for 30 minutes. Uncover, and add a generous sprinkling of dill. Continue cooking an additional 30 minutes.

Source: Adapted from Suzy David's version in The Sephardic Kosher Kitchen