1. Rinse the rice well. Add to a saucepan with water and bring to a boil. Cook for about 10–12 minutes until slightly tender. Drain and let cool. 2. Wash the bell peppers. Cut off the tops and remove seeds and membranes. Set aside. 3. In a large bowl, combine the ground meat, cooked rice, finely chopped onion, grated carrot, and chopped parsley. Season with salt and black pepper. Mix well. 4. Fill each pepper tightly with the meat and rice mixture. 5. Place the stuffed peppers upright in a deep pot or saucepan. 6. In a bowl, mix the 700 g of tomato basil sauce with 400 ml water. Taste and adjust with salt and a small pinch of sugar if needed. 7. Pour the sauce over the peppers so they are mostly covered. 8. Cover the pot with a lid and cook over medium heat for 30–35 minutes, until the peppers are tender and the filling is fully cooked. 9. Serve hot, with the sauce spooned over the top. * Pair with fresh bread or rye bread to soak up the sauce. * Sprinkle with fresh herbs (parsley or chives) before serving. * Serve with a light cucumber or cabbage salad for freshness. * Make a large batch of stuffed peppers, freeze them, and cook whenever you need a quick homemade meal.

   1. Wash the vegetables. Peel the carrots and peppers. Cut off the tails of the zucchini. 2. In a large skillet (medium heat): heat oil. Cut zuccini into large cubes and add to heated oil. Stir. 3. Cut or coarsely shred carrots, place to skillet. Stir. 4. Cut pepper on slices, place to skillet. Stir. 5. Cut tomatoes into small cubes, add to the skillet. stir. 6. Add spices and salt. Cook 10 more minutes, stirring occasionally. Serve hot or cold.