4 small sized peppers (yellow, orange, red Bell peppers)
3 tbsp extra virgin olive oil
1 tbsp butter
1/4 cup crushed tomato, in a can
~3/4 cup water
250 gr medium ground beef
1 medium tomato, peeled, diced
1/4 cup rice, washed
1/4 cup Turkish bulgur, small grain, rinsed
4 fresh onions, chopped
1/4 cup parsley, chopped
1 tbsp dill, chopped
2-3 tbsp extra virgin olive oil
2-3 tbsp water
1/2 tsp paprika
Cut off the tops of the peppers using a small knife, but don’t throw them away as you will put them back on after you put in the filling (see picture). Clean out the seeds inside the peppers.
Mix all the filling ingredients with a tablespoon. Stuff the peppers with a teaspoon, but don’t overdo it. Leave some room at the top. While filling the peppers, don’t push the filling in, instead tap the peppers vertically on the counter. Then cover the peppers with the tops you cut off earlier.
Place the peppers in a medium pot. Now, pour the rest of the main ingredients over (water, crushed tomato, butter and olive oil). Cook on medium-low for about 30 minutes with the lid half covered.