Stuffed Bell Peppers

Rinse the rice and cook until half-done.

Core the peppers and remove the seeds.

Finely chop the onion and carrots.

Combine the ground meat with the parboiled rice, onion, carrots, minced garlic, tomato paste, and fresh herbs.

Season the filling with salt, sugar, hot pepper, and paprika to taste.

Stuff the peppers generously with the prepared meat mixture.

Arrange the peppers in a baking dish, scatter the dry bouillon, and add a splash of water.