Stuffed Bell Peppers Recipe

Start by cooking the rice. My preferred method is to cook the rice in the microwave. Add the rice and 1 ½ cups of water to a microwave safe dish with half of the salt. The dish must be graded for cooking in the microwave. I use corning ware. Set the power level for the microwave to 60% and the cooking time for 20 minutes. If you don’t have an appropriate dish, cook the rice on the stovetop following the package instructions.
3/4 cups rice
While the rice is cooking, heat up the large pan and brown the ground pork (6-7 minutes).
1 lb ground pork
Once cooked, turn off the heat and add dill, pepper and remaining salt and stir to combine.
2-3 tbsp fresh dill, 1/2 tsp ground black pepper, 1 tsp salt
Add the rice to the pan and stir everything to combine evenly.
Cut the tops of the bell peppers, clean out the seeds from the insides and wash.
4-6 bell pepper
Fill each pepper with the rice and meat stuffing. If you want to replace the stems don’t overfill the peppers to leave room at the top.
Place the stuffed peppers in a large pot in an upright position. Pour a cup of stock in the bottom of the pot, cover the lid and cook on medium heat for 20-30 minutes.
1 cup stock

In a small pot combine tomato paste, stock, salt, and sugar. Stir until the tomato paste dissolves into the stock. Cook for 5 minutes.
5.5 oz tomato paste, 1/2 cup stock, 1 tsp sugar, 1/2 tsp salt
In a small bowl whisk together the milk and flour until flour has fully dissolved.
1 cup milk, 1 tbsp flour
Pour the milk slurry into the pot and whisk to blend well. Cook for another 5-10 minutes until the sauce thickens.