Stuffed Bell Peppers

Boil rice about 12 minutes, until it starts to soften. Don’t overcook. The rice will finish cooking in the oven. Drain water and rinse rice under cold water. Place in large bowl.

Saute onions with 2 Tbsp butter over medium/high heat. Clean and grate carrots. Add to onions with another 1 Tbsp butter, saute until carrots are tender. Remove from skillet and set aside to cool.

Add the cooled sauteed vegetables to the bowl of rice. Then add the ground beef, ground pork, minced garlic, mayo, salt, pepper, and diced tomatoes and mix until well combined.

In a skillet, melt the butter with the minced garlic until the fragrant.

Whisk in the flour until combined, add the ketchup, sour cream, chicken broth, salt and pepper and mix. Bring to a light simmer and remove from heat to cool.

Preheat the oven to 400°F.

Trim the tops of the bell peppers and clean out the peppers, removing the stems, ribs, and seeds and rinse the peppers. Save the tops and discard the rest.

Fill the bell peppers with the meat filling, divide the filling among the six peppers. Close the peppers with the tops. Add the stuffed peppers to the casserole dish.

Pour the sauce over the peppers and into the casserole dish. Cover the casserole dish with 3 layers of foil.

Bake at 400°F for about 45-55 minutes, until the peppers are tender and filling is cooked. Enjoy!