8 to 10 medium bell peppers 1 pound (450g) ground beef Two onions, choppe three garlic cloves, smashed two tomatoes, grated one ½ teaspoon salt, ½ teaspoon black pepper.
Rice, soaked in water for one hour and drained One tablespoon oregano One teaspoon Paprika
One tsp of cumin ¼ cup parsley, chopped; ¼ cup cilantro, chopped; 2 tablespoons olive oil two olive oil tablespoons
One onion, 400g ( fourteen ounces) diced tomato Sauce Half teaspoon black pepper and one teaspoon salt One tsp Oregano
Sauté cut onion for 4–5 minutes in a pan set on medium heat. Add smashed garlic and sauté till golden. Let gradually cool.
Combine ground beef, rice, sautéed onion, parsley, cilantro, salt, pepper, paprika, cumin, oregano in a big bowl. Allocate.
Cut off the bell pepper tops and discard the seeds. Just ¾ full to allow the rice to expand, loosely pack each pepper with the meat mixture.
Heat olive oil in a large oven-proof saucepan; sauté chopped onion for 4 to 5 minutes. Once set, add tomato sauce, tomato paste, spice, and enough water to just cover the peppers.
Stack the stuffed peppers in the saucepan. Over every pepper pour two to three teaspoons of the sauce. Layer the pepper tops first, then cover the saucepan with a lid.
Boil, then cut the heat to low and simmer for one hour. Spoon sauce 1–2 teaspoons over the peppers every 15 to 20 minutes. 400°F (200°C) preheat the oven.
For a more developed taste and a somewhat changed texture, bake uncovered for 15 to 20 minutes.