This is my all-time favorite meal. You can’t get the exact same type of pepper in the U.S., but I definitely recommend choosing a smaller bell pepper.

For the Peppers:

• 8 smaller bell peppers
• 0.5 cup rice
• .75 lbs ground beef
• salt
• pepper

​For the sauce:

• 1 large can of crushed and 1 large can of diced tomatoes
• teaspoon of sugar (to taste)
• basil, rosemary, oregano (fresh or dry)
• olive oil

Preparation:

• ​Bring the tomatoes to a short boil with a bit of salt and pepper. If the sauce is too tart, add a teaspoon of sugar. At the end of cooking, add olive oil and spices to taste.
• Cut out the center of the peppers and discard.
• Boil rice, but do not cook all the way through. Cool. Add the cooked rice to the ground beef. Add salt and pepper and fill the peppers with the mixture.
• Oil the baking dish lightly and pour the sauce in. Nestle the peppers into the sauce.
• Bake at 400F for about an hour. Turn the peppers once during cooking, at about the 30 minute mark.
• At the end, add olive oil and fresh basil and parsley if you wish.
• Serve with sour cream and mashed potatoes.