Homemade Baked Stuffed Peppers

Cut the tops off the peppers (save the tops or chop them into the filling) and remove the seeds and white parts. Bring water to a boil in a large pot and blanch the peppers for 3–5 minutes, until slightly softened. Carefully remove them from the water and place upside down on a paper towel to drain.

Heat the olive oil in a pan. Add the chopped onion and sauté until translucent (about 5 minutes). Add the ground beef and cook until browned. Stir in the grated carrot and garlic and sauté for another 2 minutes.

Remove the pan from the heat. Stir in the cooked rice and half of the tomato passata (about 200 ml). Season with salt, pepper, oregano and sweet paprika. Mix well.

Pour the remaining tomato passata mixed with the stock into a baking dish. Evenly fill the peppers with the meat and rice mixture and stand them upright in the baking dish with the sauce.

Cover the baking dish with aluminum foil and bake in an oven preheated to 190 °C for about 30 minutes. Then remove the foil, sprinkle cheese over the top of the peppers, and bake for another 10–15 minutes, until the cheese turns golden. Sprinkle with fresh parsley before serving.