Macedonia: The Cookbook. Recipes and Stories from the Balkans

Preheat the oven to 375°F.

Wash and slice the tops off the bell peppers, removing seeds and membranes.

In a skillet, heat olive oil over medium heat and sauté chopped onion and garlic until translucent.

Add grated carrot and cook for another 2-3 minutes until softened.

Stir in ground beef and cook until browned, breaking it apart with a spoon.

Mix in rice, tomato sauce, paprika, cumin, salt, and black pepper, cooking for 5 minutes.

Remove from heat and stir in chopped parsley.

Fill each bell pepper with the beef and rice mixture, packing it tightly.

Place the stuffed peppers upright in a baking dish.

Pour vegetable broth into the bottom of the dish and add bay leaves.

Cover the dish with foil and bake for 30 minutes.

Remove the foil and bake for an additional 15-20 minutes until the peppers are tender.

Let cool for a few minutes before serving.

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