Stuffed Peppers

Directions

• 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.
• Let the rice cool.
• Prepare your peppers by coring them out and reserving the lids for the top.
• Lightly grease a Dutch oven pan and stand up the peppers into the pan, making sure they fit and can remain standing up.
• Preheat the oven to 350 degrees Fahrenheit.
• Cook onions and carrots in olive oil on medium heat for about 5 minutes until softened.
• Transfer half of the onion-carrot mixture into a large bowl and set aside.
• Add tomato paste to the remaining onions and carrots and cook for about a minute or two on medium heat. This trick makes your tomato paste lose the “canned” taste and taste like ultra-fresh tomatoes.
• Add 3 cups 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.)
• Cook the sauce for 3-4 minutes for the flavors to meld lightly. Don’t worry. It will cook for a while in the oven and take on so many flavors soon enough.
• Add cooled par-cooked rice, ground beef, 1 teaspoon of fine salt, and ½ teaspoon of pepper to the bowl with reserved onions and carrots made in step 4. Mix gently. Over-mixing will make the mixture tough, so mix gently but still ensure all the ingredients are evenly distributed.
• Divide the mixture between your prepared peppers, gently stuffing each pepper.
• Take a cup of chicken stock and pour it evenly over the stuffed peppers infusing them with extra moisture.
• Pour the sauce prepared in step 6 over the peppers. Make sure the sauce comes up at least 1.5 inches on the sides of the peppers. Add more water if needed. Bring the sauce to a boil.
• Place reserved pepper lids on top of the peppers. Cover and place the entire pot into the oven for 45 minutes.
• After 45 minutes, increase the heat to 375 degrees Fahrenheit and remove the lid. Let the peppers bake uncovered for about 20 minutes. Ensure the rice is cooked.
• If the sauce is too runny, pour it into a pan and reduce over medium-high heat for a few minutes until thickened to desired consistency.
• Season the sauce with more sugar, basil, salt, pepper, or sambal to taste.
• Serve the peppers with lots of this bight tasting sauce, and enjoy!