Vegetable-Stuffed Peppers (Sebzeli Biber Dolması)

Wash the bell peppers, remove the cores and seeds, and clean them thoroughly.

Wash the eggplant, zucchini, potato, onion, and tomatoes, peel them, and dice.

Wash the carrot, peel it, and grate it.

Wash the peppers and chop them.

Wash the parsley and chop it finely.

Put ½ small cup of olive oil in a regular pot, place it on the stove, add all the diced ingredients, then add 1 tsp of salt, stir, and sauté for 10 minutes.

Add the spices and parsley, mix well, and remove from the heat.

Fill the peppers with the prepared mixture (not too tightly).

Arrange them upright neatly in a regular pot; any remaining filling can be added on top.

In a bowl, mix ½ small cup of olive oil, water, tomato paste, and 1 tsp of salt, then add it to the pot.

Cook over medium heat for 25 minutes.

You can serve it hot or cooled, as you prefer.