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Tomato Paste * 4 Tbsp Olive Oil * Salt, To Taste * Black Pepper, To Taste For Serving: * Sour Cream * Fresh Dill Or Parsley How I Made It 👇🏻 1. Cut The Tops Off The Bell Peppers And Remove The Seeds. Save The Tops If You Want To Place Them Back On While Cooking. 2. Heat Olive Oil In A Large Pan Over Medium Heat. Add The Onion, Carrots, Mushrooms, And Garlic. Cook Until Softened. 3. Add The Ground Beef, Season With Salt And Pepper, And Cook Until Mostly Browned. 4. Stir In The Tomato Paste And Mix Until Everything Is Coated. 5. Add The Rinsed Rice And.
Another Drizzle Of Olive Oil. I Like Doing This Because Rice Loves Oil And It Helps The Filling Stay Tender. 6. Stuff The Peppers Loosely, Making Sure Not To Pack Them Too Tightly Because The Rice Will Expand As It Cooks. 7. Place The Stuffed Peppers In A Large Pot. 8. In A Separate Saucepan, Bring The Water To A Simmer. Stir In The Tomato Paste, Olive Oil, Salt, And Pepper. 9. Pour The Sauce Over The Peppers. 10. Cover And Simmer Gently For About 45 To 60 Minutes, Or Until The Rice Is Cooked And The Peppers Are Soft. 11. Serve With Sour Cream, Fresh Dill, And A Little.
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