Ingredients:
- 600 g ground beef;
- 1 onion, finely chopped;
- 1 carrot, grated with a beetroot grater;
- 3 cloves of garlic, crushed;
- 1 tbsp Italian dried herb mix;
- 1 glass of rice (uncooked);
- 2 tbsp tomato paste;
- 1 tsp salt;
- a large pinch of freshly ground black pepper;
- 12 sweet peppers (you can choose various colors, and the most impressive will be a mix);
- 2 glasses of chicken or vegetable broth (prepared from cubes also works);
- 1 glass of canned tomatoes in their juice, pureed to a puree.
Preparation:
1. Prepare the peppers. Carefully cut off the tops, scoop out the seeds, rinse the inside if needed, then set everything aside.
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2. In a large bowl, mix the meat, onion, garlic, herbs, rice, tomato paste, salt, and pepper. Mix everything very well.
3. Stuff the peppers with the mixture, cover with the “lids”.
4. Preheat the oven to 180 degrees Celsius.
5. Place the peppers in a wide pot that can go into the oven, or a baking tray with higher edges. Ideally, the peppers should be packed quite tightly and not fall apart.
6. Mix the broth with the prepared tomato puree, add a little salt and pepper, then carefully pour into the dish with the peppers – the liquid should reach about half the height of the peppers.
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7. Cover the dish with a lid or foil, place in the oven and simmer for about 1 hour. Then uncover and simmer for another 30–45 minutes or until a sharp knife inserted shows that the peppers are very soft and the inside is also cooked through.
8. Let cool slightly, then serve. If you want to Lithuanianize the dish a bit, you can sprinkle it with chopped parsley and add a spoon or two of sour cream.
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