Stuffed Bell Peppers
2 lbs Jasmine Rice (soaked)
2 lbs Beef (cubed)
2 medium carrots (shredded)
1 onion (chopped)
3 tbsp tomato paste
6 tbsp tomato sauce
1/2 tbsp chicken bouillon powder
Salt
Pepper
olive oil
2 tbsp butter
Rinse the rice and soak it in water while prepping the filling.
Clean out the peppers by removing the stem and seeds.
In a large pot boil peppers in water for about 5-7 minutes until slightly changed in color.
Drain the water and leave them to cool down.
In a frying pan add few tbsp of olive oil and sauté onions, carrots and tomato paste
In a large mixing bowl combine cubed beef, rice, onions with carrots, 3tbsp tomatoes sauce and all of the spices, give it a good mix.
Begin stuffing each pepper with the filling .
Once all of the peppers are stuffed place the in a large pot and fill it with water just enough to cover the peppers.
Add 3 tbsp of tomato sauce and butter.
Bring it to a boil and then lower to medium low.
Cook covered with a lid for about 1 1/2 hrs.
Serve with sour cream.
I had a mix of small and medium peppers and it was enough to stuff 14 peppers.
