Bell Pepper Stuffed with Meat and Rice

for Bell Pepper Stuffed with Meat and Rice Wash the rice and soak in cold water for half an hour.

Cut stems off peppers ; remove seeds.

Finely chop meat and onions.

Coarsely grate carrots and garlic.

Dip tomatoes into boiling water and peel the skin off. Finely grate or chop in a blender.

Pour oil in a frying pan.

Add chopped meat and fry well.

Then stir chopped onions in and cook until golden.

Add grated carrot, mix everything and cook for 5 minutes.

Now stir tomatoes in, season with garlic, jeera, basil and simmer for additional 3-4 minutes.

Add rice to the mixture and simmer until rice is half done.

Now add salt, pepper and mix everything well.

Stuff peppers with the mixture.

Take thick-bottomed pot and arrange stuffed peppers in tight rows.

Line the bottom with cabbage or lettuce leaves to ensure peppers don’t slide.

Cover with a plate or cabbage leaves and put a lid on.

Tip slightly salted water into the pot at the side just enough to cover peppers or a bit below them.

Cook on a very low heat for 30 minutes.

Serve hot with sour cream or mayo.