Traditional Stuffed Peppers (VIDEO)

• Please read through the entire recipe once. Go back and read the ingredient notes before beginning.

Prep the bell peppers.

• Cut off the tops of the peppers. Scoop out the seeds and membranes and discard. Keep the tops and set aside.
  8 large red bell peppers
• Add tomato sauce to the water and set aside for later.
  2½ cups water, 8 ounces tomato sauce

Make the filling.

• Rinse and drain the rice thoroughly. In a small pot, add rice with 1 cup of water or just enough water to cover the rice. Simmer on medium heat until the rice has "bloomed" and all the water is absorbed. This should take just a few minutes. It will be al dente in texture. Do not cook all the way. Set aside.
  1 cup white rice, medium or long grain
• Combine olive oil, diced onions, diced red pepper, grated carrots, tomato sauce, tomato paste and all the seasonings in a large skillet or Dutch oven pot. Cook on medium heat for about 20 minutes until soft and caramelized. Stir frequently to avoid burning. Set aside to cool.

  Note: This composition will taste VERY salty. We need this extra salt because you're going to add a good quantity of raw meat and rice and you won't be able to taste the filling at that point. It will all balance out just fine. Trust me!

  Note: This recipe makes plenty of filling. Work smarter, not harder! Save leftovers for extra red peppers or cabbage rolls. It makes a great stuffed pepper soup too.
  1 large red bell pepper, 3 large yellow onions, 2 large carrots, 8 ounces tomato sauce, 1/2 cup olive oil, 2 Tablespoons tomato paste, 2 teaspoons smoked paprika, 2 teaspoons seasoning salt, 2 teaspoons sea salt, 1 teaspoon ground black pepper, 2 teaspoon dried oregano
  
• In a large mixing bowl, add ground pork, rice, fresh dill and cooked onion mixture together. Mix to combine together just until all the ingredients are evenly distributed. Do not over-work the meat.

  Note: we grew up mixing this step with our hands. It's the best way to evenly mix without overworking the meat. Please use gloves! Alternatively, use a wooden spoon.
  1½ pound ground pork, 1 cup white rice, medium or long grain, 1 large bunch or 1/2 cup fresh dill
  

Stuff the peppers.

• In a large Dutch oven, braiser or heavy bottomed pot, create a single a layer of sauerkraut, then bacon. Arrange the bell peppers standing up, close together on top of the bacon.
  1 cup sauerkraut, 4 slices bacon
  
• Pre-heat the oven to 400°F / 204°C. While the oven is pre-heating, use a large scooper or spoon to gently fill and press into the hollow peppers to the top. Do not compact or force the filling in too much. There should be a little room to add the tops back on. It also allows space for the rice to finish cooking and expand inside the bell pepper. Cover with the stem tops.

  Note: this recipe makes plenty of filling. Work smarter, not harder! Save leftovers for extra red peppers or cabbage rolls. It makes a great stuffed pepper soup too.
  

Add the sauce.

• Pour the water and tomato sauce mixture over the peppers. Depending on the size of your pot, there should be enough liquid to come up a little less than half way up the peppers.
  

Bake.

• Bake covered for 1 hour and 30 minutes. Remove the foil and bake an additional 30 minutes. At this point, spoon some of the juices over the stuffed peppers. In the last 10 minutes, broil on low until the red peppers are charred. Do not discard the juices. That's liquid gold! Save it for serving over the peppers. Enjoy with dollop of sour cream and crusty bread.