👨‍🍳 Instruktioner

1. 1

   Preheat oven to 375°F (190°C).

   💡 Proffstips: Ensures peppers cook evenly.
2. 2

   In a large bowl, combine ground beef, rinsed rice, chopped onion, minced garlic, tomato paste, chopped parsley, chopped dill, allspice, cumin, salt, and pepper. Mix well.

   💡 Proffstips: Use your hands for best mixing.
3. 3

   Carefully stuff the prepared bell peppers with the meat and rice mixture. Do not pack too tightly, as the rice will expand.

   💡 Proffstips: Leave about 1/2 inch of space at the top.
4. 4

   In a large oven-safe pot or Dutch oven, heat olive oil over medium heat. Add the stuffed peppers, standing them upright if possible.

   ⏱️ 5 minutes
5. 5

   Pour in the crushed tomatoes and beef broth. Bring to a simmer.

   💡 Proffstips: The liquid should come about halfway up the sides of the peppers.
6. 6

   Cover the pot and transfer to the preheated oven. Bake for 1 hour to 1 hour 15 minutes, or until peppers are tender and rice is fully cooked.

   ⏱️ 1 hour 15 minutes

   💡 Proffstips: Check for tenderness with a fork.
7. 7

   Let stand for 10 minutes before serving. Serve hot, spooning some of the tomato sauce over each pepper.

   ⏱️ 10 minutes