Stuffed Bell Peppers

In a large bowl, combine the ground beef, half-cooked rice, salt, pepper, khmeli-suneli, and paprika. Mix thoroughly until well combined.

Cut the tops off the peppers and remove the seeds and membranes. Pack them tightly with the filling and place them in a baking dish.

For the sauce, grate the carrot on a coarse grater and finely dice the onion. Sauté the vegetables in vegetable oil for 5 minutes until soft and lightly golden.

Pour in the water or broth, and add the tomato paste, salt, pepper, sugar, and minced garlic. Stir and simmer the sauce over low heat for 10–15 minutes.

Poke a few holes in each pepper with a knife so they absorb the sauce better. Pour the sauce over the peppers, cover first with parchment paper, and then with foil. Bake in an oven preheated to 180 °C (350 °F) for 50 minutes.