Bulgarian Stuffed Peppers with Rice

Wash 8 sweet peppers, cut off the tops along with the stems, remove the seeds and inner membranes, and set the tops aside to use as lids.

Rinse 200 g of rice until the water runs clear. Finely chop the onion and grate the carrot; heat 3 tbsp of oil in a deep skillet and sauté the vegetables for 5 minutes until softened.

Add the rice and sauté for 2 minutes, until the grains turn translucent. Stir in 1 tsp sweet paprika, 1 tsp dried savory, salt and black pepper to taste.

Add 400 g of crushed tomatoes and 150 ml of water, stir, and simmer for 5–7 minutes: the rice should absorb some of the liquid but remain half-cooked. Remove the filling from the heat.

Fill the peppers with the filling to about three-quarters full, without packing it tightly, so the rice has room to expand. Cover each pepper with its reserved lid.

Arrange the peppers snugly in a baking dish, pour the remaining water around them so the liquid comes about halfway up the peppers, and cover the dish with foil.

Bake in an oven preheated to 180°C for 40–45 minutes, then remove the foil and bake for another 10–15 minutes until the peppers are tender and lightly browned.

Let the dish rest for 5 minutes and serve hot along with the tomato liquid from the baking dish.