Savory Stuffed Bell Peppers with Spiced Vegetables

1.Preheat your oven to 375°F (190°C).

2.Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

3.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

4.Add the diced potato to the skillet and cook for another 5 minutes, stirring occasionally, until slightly tender.

5.Stir in the diced tomatoes, shredded cabbage, cooked rice, cumin powder, paprika, oregano, chili powder, salt, and pepper. Mix well and cook for an additional 5-7 minutes until the vegetables are tender and the mixture is heated through.

6.Remove the skillet from heat and stir in the vegetable broth to moisten the filling. Adjust seasoning if necessary.

7.Stuff each bell pepper with the vegetable and rice mixture, packing it in gently but firmly.

8.Place the stuffed peppers upright in a baking dish. If they don't stand well, you can slice a small amount off the bottom to level them.

9.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

10.After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly charred on top.

11.Remove from the oven and let cool for a few minutes before serving. Garnish with fresh parsley.