- 6-8 red, orange, green and yellow paprika
- 400 g beef mince
- 200 g rice
- 2 carrots
- 1 large onion
- 1 tablespoon chopped parsley
- salt and pepper
- ½ cup of olive oil
- 1 potato
- 1 teaspoon sweet paprika
- 1 teaspoon vegetable or dehydrated green herb stock
Fry chopped onions and grated carrots in olive oil at medium temperature. Stir constantly. After 2–3 minutes add the minced meat, pepper and salt and continue to fry it for another 4–5 minutes. Take it off the heat and add rice, sweet paprika and vegetable stock. Stir the mixture.
Cut the top of the paprika, fill the mixture with a spoon and cover the top of each pepper with a thin slice of potato. Place the paprika in a pot and fill with water until peppers are covered. Boil at medium temperature for 45 minutes.
Before serving, sprinkle chopped parsley on the top. Serve hot with sour cream and some good bread.