Stuffed Peppers

• 6-8 peppers (any colour)
• 2 tbsp olive oil
• 5 carrots (peeled and shredded)
• 3 onions (chopped)
• 1 lb lean ground beef (a bit more is fine too, as some packages come in just over 500 g)
• 1 1/2 cups rice
• 1 tsp fine salt
• 1/2 tsp pepper
• 2 cans (6 oz each) tomato paste
• 4 cups chicken stock (more as needed)
• 2 tsp dried basil
• 1 tsp sambal oelek
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1-2 tsp salt (for sauce, additional to taste)
• 1/2 tsp pepper (for sauce, additional to taste)
• parsley (optional)
• sour cream (optional)

Instructions

1. 1

   Pre-cook your rice as per the package instructions for about 10 minutes. It should not be fully cooked, as we'll finish cooking it in the oven.

2. 2

   Let the rice cool.

3. 3

   Prepare your peppers by coring them out and reserving the lids for the top.

4. 4

   Lightly grease a Dutch oven pan and stand the peppers up in the pan, making sure they fit and can remain standing upright.

5. 5

   Preheat the oven to 350°F (175°C).

6. 6

   Cook the onions and carrots in olive oil on medium heat for about 5 minutes until softened.

7. 7

   Transfer half of the onion-carrot mixture into a large bowl and set aside.

8. 8

   Add tomato paste to the remaining onions and carrots and cook for about a minute or two on medium heat. This trick helps your tomato paste lose the "canned" taste and taste like ultra-fresh tomatoes.

9. 9

   Add 3 cups (720 ml) chicken stock, basil, sugar, sambal, and soy sauce, and lightly season with salt and pepper. (Because the sauce will reduce so much, you don't want it to be over-seasoned.)

10. 10

    Cook the sauce for 3–4 minutes for the flavours to meld together. Don't worry. It will cook for a while in the oven and take on so many flavours soon enough.

11. 11

    Add cooled par-cooked rice, ground beef, 1 teaspoon (5 ml) of fine salt, and ½ teaspoon (2.5 ml) of pepper to the bowl with reserved onions and carrots made in step 7. Mix gently. Over-mixing will make the mixture tough, so mix gently but still ensure all the ingredients are evenly distributed.

12. 12

    Divide the mixture between your prepared peppers, gently stuffing each pepper.

13. 13

    Take 1 cup (240 ml) of chicken stock and pour it evenly over the stuffed peppers to infuse them with extra moisture.

14. 14

    Pour the sauce prepared in step 8 over the peppers. Make sure the sauce comes up at least 1.5 inches (4 cm) on the sides of the peppers. Add more water if needed. Bring the sauce to a boil.

15. 15

    Place the reserved pepper lids on top of the peppers. Cover and place the entire pot into the oven for 45 minutes.

16. 16

    After 45 minutes, increase the heat to 375°F (190°C) and remove the lid. Let the peppers bake uncovered for about 20 minutes. Ensure the rice is cooked.

17. 17

    If the sauce is too runny, pour it into a pan and reduce over medium-high heat for a few minutes until thickened to your desired consistency.

18. 18

    Season the sauce with more sugar, basil, salt, pepper, or sambal to taste.

19. 19

    Serve the peppers with lots of this bright-tasting sauce and enjoy!