Prep Time: 20 min
Cooking Time: 40-50 min (depending on the size of bell peppers)
- ½ lb. organic lean ground beef (turkey or chicken)
- 6-8 bell peppers (depending on its size)
- ½ cup of brown rice (dry)
- 3 large onion
- 4 medium size carrots, 2 shredded & 2 chopped
- 3-4 garlic cloves, minced
- small can of tomato paste (6 oz.)
- ¼ cup of chopped dill (parsley or cilantro)
- 2 eggs
- 2 tbsp. of vegetable oil
- salt & pepper to taste
Cook brown rice ahead of time or while you peeling and cutting vegetables for this recipe. Cut out the stems of your peppers and remove all the seeds.
Combine in a large bowl and mix well the following ingredients: brown rice, ground beef, 1 chopped onion, 2 shredded carrots, garlic, ½ tomato paste, dill (parsley or cilantro), eggs, salt & pepper. Then stuff your peppers with this mixture. If you have more left then you can make patties or meatballs out of it in a separate pan.
Heat a large sauté pan over medium-high heat and add 2 tablespoons of vegetable oil of your choice. Sauté 2 onions and 2 chopped carrots for about 5-6 minutes or until tender. Then add another ½ of tomato paste and stir well with the vegetables. Then add a few cups of water to fill up your sauté pan by half (I use 3 inch deep sauté pan). Bring this sauce to boil and season to taste with salt and black pepper. Place your peppers in the pan and cover with lead. Keep turning your peppers so they cook evenly on all sides. The cooking time is usually not less than 30 min but depends a lot on the size of your peppers. If you aren’t sure whether they are ready or not, just cut the largest one in half and see if the stuffing is cooked through!