Stuffed Peppers

Ingredients

• 8 bell peppers
• 400 g ground meat or poultry
• 150 g (3/4 cup) raw rice
• 1 to 2 onions
• 1 to 2 carrots
• 3 to 4 tomatoes
• Sunflower oil and ghee, as needed
• 3 tablespoons sour cream
• 1 tablespoon flour
• Fresh dill or parsley, for finishing
• Salt
• Black pepper
• Pinch of sugar
• 1 bay leaf

Instructions

1. 1
   Chop the onion, grate the carrot, and chop the tomatoes. Cook the onion, carrot, and tomatoes in the multicooker on the Bake setting until softened, 15 to 20 minutes. Mix the raw rice with the ground meat and half of the cooked vegetable mixture. Cut the tops from the peppers and remove the seeds. Fill the peppers with the meat and rice mixture. Leave the remaining vegetable mixture in the multicooker and arrange the stuffed peppers inside. Whisk the sour cream and flour with a little water until smooth. Pour in enough water and the sour cream mixture to come about two-thirds of the way up the peppers. Season with salt, black pepper, sugar, herbs, and bay leaf. Cook on the Stew setting for 1 1/2 to 2 hours, or on the Bake setting for about 1 hour, until the peppers and rice are tender.