Bosnian Stuffed Peppers

🧂 Ingredients

• small bell peppers
• 12 ounces ground beef
• 1 small red onion

  finely grated
• 1 small carrot

  finely grated
• 2 small cloves garlic

  minced
• 2 tablespoon fresh parsley

  chopped
• 4 ounces rice

  well rinsed
• 2 tablespoon vegetable oil
• 1 cup tomato sauce
• 1 teaspoon paprika
• 2-3 tablespoons water

  as needed
• salt and pepper

  to taste

Instructions

• 1 Wash the peppers and remove the pepper petiole and inner seeds. Rinse the
  peppers once more to remove all the seeds. Place aside.
• 2 In a large bowl, combine ground beef, rice, salt, pepper, onion, garlic,
  carrots, if using, and parsley
• 3 Stir to combine with clean hands.
• 4 Add 2 to 3 tablespoons of water, to make the filling more pliable and softer.
  You can use oil, but with water the mixture will be less fatty.
• 5 Stuff the peppers with clean fingers, making sure you do not overfill. If you
  overfill, the pepper will not soak up enough cooking juices, and if you
  underfill, they will get too soggy.
• 6 Place the stuffed peppers aside.
• 7 Heat vegetable oil in a saucepot over medium-high heat.
• 8 Pour in tomato sauce. It should be sizzling. Add paprika and cook stirring for
  30 seconds.
• 9 Place in the peppers, and pour enough water to barely cover the peppers.
• 10 Bring to a boil and reduce heat. Simmer for 1 hour 15 minutes.
• 11 Serve peppers warm, sprinkled with some fresh parsley and cooking sauce.

Nutrition Info