Stuffed Peppers

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

Cut the tops off the peppers, remove the seeds and membranes. Stuff them generously with the filling and place in a baking dish.

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

Add water or broth, stir in the tomato paste, salt, pepper, sugar, and minced garlic. Mix well and simmer the sauce over low heat for 10–15 minutes.

Prick each pepper several times with a knife so the sauce penetrates better. Pour the sauce over the peppers, cover first with parchment paper, then with foil. Bake in a preheated 350°F (180°C) oven for 50 minutes.