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Stuffed Bell Peppers with Ground Beef


2 lb (~1kg) bell peppers
1 cup rice, washed and drained
½ lb Nema ground beef
1 onion, finely chopped
1 tomato, petite diced
1 tsp tomato paste
½ cup olive oil
1-2 cups hot water
1 Tbsp salt
½ tsp black pepper
1- ½ tomato, sliced in pieces for tops (optional)

Wash the bell peppers, cut the tops off, and remove seeds. In a bowl, place all the stuffing ingredients, but water. Mix them all and with a spoon fill the peppers up to 2/3 with the mixture. If desired, place one slice of tomato as a cap on top of each pepper. In a large saucepan or pot, place the stuffed bell peppers and add hot water, enough to almost cover half height of the peppers.

Close the lid and cook on low-medium heat, until the peppers get soft and rice is cooked, for about 20-30 minutes. Serve hot or warm.