Stuffed Peppers

Firstly, take the bell peppers. Wash them, please on a chopping board and cut the steam out pull out extra seeds with your fingers, slightly tip over, and gently shake out additional seeds from the bell peppers. Wash again, if see any extra seeds. Slightly toss with salt on each inside bell pepper.
Leave it cut side down for all water to come out.

Secondly, saute the vegetables:
In the big frying pan, pour olive or other vegetable oil, and fry on medium-high heat grated carrots with the finely chopped onions until softened and lightly brown. Put 2 tsp tomato paste, and give another 30 seconds, to fry. In the end add all spices: Paprica, smoked paprika, coriander, cumin, sugar and garlic powder.
Turn off the heat, and leave it.

Third, we made a stuffing:
In a large mixing bowl combine the mince of your choice, undercooked bulgur or rice, and half of the previously sauteed vegetables. Salt and pepper to taste. Mix it through.

Now make the sauce for the stuffed peppers:
Take the previously remaining sauteed vegetables in the frying pan, and add 250 ml water.
Bring it to a boil, and season with salt, and pepper to taste. Salt should be saltier to taste because we are going to add another 1 liter or less of water.
Let it boil for 3-4 minutes. Set aside.

Fife step, we are stuffing the pepper:
Take the spoon and fill the bell pepper until 1cm less than the edges. Because using raw bulgur or rice, leave room for the filling.
Continue with all the peppers and meat filling, until finished. If you have remaining meat filling, make a meatball.

Now, cooking the stuffed peppers:
In a big pot, scoop the sauce on the bottom of the pot, and place all the pepper standing.

Lastly, top carefully the rest of the sauce, and add water if not enough to cover the top of the peppers.
Let it boil and cook over medium heat for 35-40 minutes. Until the peppers are soft.
Serve with fresh herbs and sour cream or Greek yogurt.
Enjoy!