6 green or red peppers
1/2 lb minced meat
1 cup white rice
2 tablespoons oil
1 tomato, peeled and minced
1 carrot, minced
1 onion, minced
1 teaspoon paprika
1 clove of garlic, minced
1 tablespoon of Italian parsley, minced
pinch of oregano, cumin, savory, black pepper

Fry the onion until golden in the oil, add the garlic, carrot, red pepper, oregano, cumin, savory, black pepper and the meat. In a separate pan, cook the rice in some oil for about 5 minutes, then add a cup of water and let it simmer until the rice absorbs it all. When ready add everything together.
Add the tomato and stir well until well mixed. Take off the heat and use the mixture to stuff the peppers. Put the stuffed peppers in a casserole or a pot, fill with water just below the top of the peppers and bake/cook for about 30 minutes on 400 F.