Beef Stuffed Bell Peppers

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• 12 each medium bell peppers (any color)
• 2 lbs lean ground beef
• 2 1/2 cups cooked white rice
• 2 each whole eggs (minus the shell)
• 1 tsp + 1 tsp + 1/2 tsp salt
• 3 each medium carrots (peeled and grated)
• 1 each medium yellow onion (peeled and finely chopped)
• 2 cups fresh chopped tomatoes (1 large tomato or 2 small)
• 2 each garlic cloves (peeled and pressed)
• 1/4 cup fresh parsley (finely chopped, 1 tbsp dried parsley would work as well)
• 1 tsp dried oregano
• 1/2 tsp pepper
• 4 Tbsp olive oil
• 1 tsp salt (plus 2 tbsp vinegar for boiling water)
• 2 each medium carrots (grated)
• 1 Tbsp mrs dash (or your favorite seasoning)
• 1/2 tsp sugar
• 1 1/2 Tbsp sour cream
• 2 cups chopped tomatoes (or 1 cup marinara)
• 2 cups reserved water from bell peppers

1. Cut the tops off each pepper and remove the seeds from the inside with your hands.
2. Fill a large soup pot 2/3 with water and bring to a boil. Add 2 Tbsp vinegar and 1 tsp salt.
3. Place all of the peppers and their lids in the pot. Add more water if needed to cover the peppers. Cover and cook 3 minutes, then turn off the stove and let the peppers sit while you prep the rest of the ingredients (about 30-40 minutes). Reserve 2 cups of water from the pot.
4. The Meat Mix: In a large skillet, heat 4 tbsp oil over medium/high heat.
5. The Meat Mix: Add 3 grated carrots, 1 chopped onion, 2 cups chopped tomato and season with parsley, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp pepper. Saute until soft. Press 2 cloves of garlic into the skillet and saute another 1-2 minutes. Remove from heat.
6. The Meat Mix: In a large bowl (I use my Kitchen Aid with paddle attachment for this) mix: 2 lbs ground beef, 2 1/2 cups cooked white rice, 2 whole eggs and 1 tsp salt. Mix in the sauteed carrot mix until well combined.
7. The Meat Mix: Loosely stuff the peppers with the beef mix. Fill them but don't pack the mixture in. Arrange them in a dutch oven or a large soup pot with tight fitting lid.
8. The sauce: In a large skillet, saute 2 grated carrots, 2 cups freshly chopped tomatoes (or 1 cup marinara). Stir in 1 Tbsp Mrs. Dash, 1/2 tsp salt, 1/2 tsp sugar and a heaping tbsp of sour cream. Add 2 cups water and stir to blend.
9. The sauce: Pour the sauce over the stuffed peppers and cover peppers with lids.
10. Two Ways to Cook these: If using the lidded soup pot, bring to a light boil, then cover and simmer 40 minutes over medium heat.
11. Two Ways to Cook these: If using a dutch oven (recommended method), cover with lid and bake at 450°F for 20-25 minutes, then reduce heat to 350˚ F and bake 1 hour.