👨‍🍳 निर्देश

1. 1

   Prepare the peppers: Wash the bell peppers, cut off the tops, and remove the seeds and membranes. Set the tops aside to use as lids.

   💡 पेशेवर सुझाव: If peppers are large, you can cut them in half lengthwise.
2. 2

   Make the filling: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 3

   Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

4. 4

   Stir in the rinsed rice, chopped parsley, paprika, salt, and black pepper. Mix well to combine.

   💡 पेशेवर सुझाव: Ensure the rice is evenly distributed throughout the meat mixture.
5. 5

   Stuff the peppers: Carefully spoon the meat and rice mixture into each pepper, filling them about three-quarters full to allow the rice to expand. Place the reserved pepper tops back on.

   💡 पेशेवर सुझाव: Do not overstuff the peppers, as the rice will expand during cooking.
6. 6

   Prepare the sauce: In a large pot or Dutch oven, combine the crushed tomatoes, remaining 2 tablespoons of olive oil, and 3 cups of water. Stir well.

   💡 पेशेवर सुझाव: A Dutch oven is ideal for even cooking.
7. 7

   Arrange the stuffed peppers snugly in the pot on top of the sauce. If there are any gaps, you can use smaller peppers or pieces of larger peppers to fill them.

   💡 पेशेवर सुझाव: Arranging them snugly helps them to hold their shape.
8. 8

   Bring the sauce to a boil, then reduce the heat to low, cover the pot, and simmer for about 1 hour to 1 hour and 15 minutes, or until the peppers are tender and the rice is fully cooked.

   💡 पेशेवर सुझाव: Check periodically to ensure there is enough liquid; add more water if necessary.
9. 9

   Serve hot, with the sauce spooned over the peppers.

   💡 पेशेवर सुझाव: This dish is often served with a side of yogurt or a fresh salad.