Peppers Stuffed with Meat and Rice in a Pot with Grated Carrot and Tomatoes with homemade tomato paste

👨‍🍳 Method

For the homemade tomato paste ✓ Homemade · or skip – back to store-bought

1. 1
   Wash the tomatoes, remove the cores and quarter each tomato.

   KnifeCutting board
2. 2
   Put the tomatoes, the salt and half of the olive oil in a wide pot, cover and cook over medium heat about 20 minutes, until the tomatoes soften and release their liquid.

   StoveWide, shallow pot
3. 3
   Pass the tomatoes and their liquid through a food mill or sieve and return the purée to the pot: the skins and seeds stay behind.

   Food millorFine sieve
4. 4
   Cook uncovered about an hour at a lively simmer, stirring now and then, until the purée reduces by half.

   StoveWooden spoon

   💡The paste burns easily as it dries: stir and scrape the bottom and edges, and once it is thick, don't walk away.
5. 5
   Preheat the oven to 110°C (230°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
6. 6
   Grease a wide baking dish with the rest of the olive oil and pour in the purée in a thin layer. Dry in the oven about 3 hours, stirring and scraping the edges every 30 minutes, until the paste is thick, sticky and brick red.

   OvenBaking sheetSilicone spatula
7. 7
   Let the paste cool.

   Jar

For the Meatball mix

1. 8
   Mix the ground meat with the onion, garlic, paprika, baharat, allspice, rice, salt and black pepper until evenly combined.

To assemble

1. 9
   Cut the cap off the peppers and remove the seeds. Chop the caps and set them aside.

   KnifeCutting board
2. 10
   Fill the peppers with the mixture up to ¾ full: the rice swells as it cooks.

   💡Fill only three-quarters full: the uncooked rice swells inside the vegetable, and a full filling gets pushed out.
3. 11
   Heat the oil in a wide pot and sauté the chopped caps 3 minutes. Add the tomato paste and stock and stir until the paste dissolves.

   StoveWide, shallow pot
4. 12
   Stand the peppers upright in the pot, openings up, packed close together so they don't tip over.

   Wide, shallow pot
5. 13
   Scatter the carrot and tomatoes over the peppers and in the gaps.
6. 14
   Heat the oil in a wide pot and sauté the chopped caps 3 minutes. Add the tomato paste and stock and stir until the paste dissolves.

   StoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
7. 15
   Halfway through cooking, spoon a little of the liquid over the peppers.
8. 16
   Remove the lid for the last 10 minutes so the sauce reduces.
9. 17
   Serve hot with the carrots and tomatoes from the pot.