Stuffed Peppers, Bulgarian

6 red peppers*

1/2 lb. minced meat beef

1 cup white rice

2 tbsp oil

1 tomato peeled and minced

1 carrot minced

1 onion minced

1 tsp paprika

1 clove garlic minced

1 tbsp parsley minced

2 tbsp tomato paste dilute with a little water

Salt

Pepper

Optional: Pinch of oregano, cumin, savory, and black pepper

 

*best to use medium size red pepper

 

Place the rice in a bowl, cover with water and let soak for ½ an hour. Drain.

Fry the minced onion in oil until golden. Add the garlic, carrot, oregano, cumin, savory, black pepper mixing for about 2 minutes.

In another bowl, combine all the ingredients except the red peppers and the tomato paste. Add ½-1 cup water if needed to soften the mixture.

Prepare the pepper by cutting the tops and clean the inside.

Use the mixture to stuff the peppers.

Arrange the stuffed peppers, top side up, in a deep baking pan or casserole dish, cover each pepper with the cut off top, fill the pan with water just below the top of the peppers.

Cover tightly with foil.

Bake in 375°F oven for 45 minutes. Check occasionally to make sure that there still is some water the pan.

After 45 minutes, remove the foil and continue to bake till all but about 1” of water evaporates.

May be served immediately but better the next day and excellent to freeze