Main Course

Stuffed Bell Peppers



  • 1/2 cup Jasmine rice
  • 10 cups Water
  • 2 tbsp vinegar
  • 6-8 Red bell peppers, halved and seeded
  • 2 tbsp Olive oil
  • 1/2 Onion, diced
  • 3 Carrots, grated
  • 1/2 lb ground pork
  • 1/2 lb ground chicken
  • 2 Eggs
  • 1/2 tbsp Salt
  • 1 cup Ketchup
  • 1 cup Sour cream


  1. In a large soup pot, boil water and vinegar
  2. Place all the peppers into the pot, after 5 minutes turn off heat allow peppers to sit in water until needed
  3. In a skillet saute onions and half the carrots in 1 tbsp olive oil
  4. In a large bowl mix together pork, chicken, eggs, salt, and carrot mixture
  5. Preheat oven to 450°
  6. Pour 1 cup water from pepper pot into baking dish, then add bell peppers
  7. Fill each pepper with meat mixture
  8. In a skillet saute the remaining carrots in olive oil
  9. Add ketchup and sour cream into skillet
  10. Pour mixture on top of bell peppers
  11. Bake peppers for 20 minutes
  12. Reduce heat to 350°
  13. Bake for additional 50 minutes
  14. Serve with sour cream

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