Baked stuffed bell peppers filled with ground beef, rice, carrots and onions, then baked in a delicious sauce until tender. A nutritious balanced meal that is tasty and easy to make on any day of the week.
3.5cupswater, divided1 cup for rice, ½ cup for meat mix, 3 cups for the sauce.
3Tablespoonstomato paste
1teaspoonbetter than bullion
2bay leaves
3 Tablespoonssour cream
Instructions
Preheat oven to 400°F. Rinse and cook rice according to the package instructions. Cut off the peppers tops. Do not discard them. Remove all the seeds.
Dice onion and shred carrots. Cook onions in a frying pan with some olive oil until translucent, add carrots. Cook stirring occasionally for about 5 minutes until vegetables are soft.
In a large bowl, add together rice, vegetables, ground beef, chopped parsley, salt, thyme and paprika. Mix it until all ingredients are combined. Add ½ cup of water to the meat and mix it again. Stuff each pepper with the juicy meat mix. Arrange each stuffed pepper in a baking dish standing up and cover with the tops.
Boil 3 cups pf water. In a small bowl, add one cup of hot water, tomato paste and better than bullion. Whisk with the fork until tomato paste and bullion are dissolved.
Pour the tomato paste mix into the baking pan, add remaining hot water, bay leaf and sour cream. Cover tightly with the foil and bake for about 60 minutes, or until peppers are soft and meat is cooked. Uncover and cook for another 5-10 minutes. Enjoy!
Keyword stuffed bell peppers, stuffed peppers with beef