Stuffed Peppers


Rice – 100g
Mince – 600g
Onions (chopped fine) – 2
Carrots (grated) – 2
Bell Peppers – 12?

Tomato Paste – 140g
Water – 700ml
Sugar – 1tbsp
Vegetable oil – 2tbsp
Garlic – 2 cloves
Black Pepper

Sour cream and parsley to serve.


Cook the rice and let cool.
Mix with mince and vegetables.
Top the peppers and hollow them out.
Stuff the filling into the peppers.

Make the sauce by mixing all the ingredients together.

Place the peppers open side up into a large saucepan. Pour the sauce into the space in the saucepan. Close with a lid and cook on a medium heated hob for 40 minutes.

Serve with sour cream and parsley.