Stuffed Peppers

I love this recipe. I've got it from my mom.
It's rather simple, only the chopping takes some time. But it is worth it.

It's not actually a soup, but the way I make it, you can count it as one. If I could I would have poured in some more water, but my biggest sauce pan is just not high enough.
I actually forgot to put in the dill here. Damn!

If you only have small sauce pans, you can just distribute the stuffed peppers between two smaller sauce pans. On the other hand, if you want more peppers, you can just double the amount of the ingredients and cook them in two big sauce pans.

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Stuffed Peppers

Filling

5-6 red bell peppers
500 g ground meat, pork
3 tbsp parboiled rice
2 onions
1/2 cup milk
2 tbsp crème fraîche
salt
pepper

1. Wash and dry the bell peppers.
2. Cut off the top of the peppers and clean out the insides. Use the cut off tops in the broth.
3. Cook the rice for about half the time then stated on the instructions.
4. Cut the onions into fine cubes or use a food processor.
5. Combine the ground meat,the onions, the rice, the milk and the crème fraîche in a bowl and mix it with a fork.
6. Season it with salt and pepper. Make sure everything is mixed well.
7. Stuff the peppers with the meat. Fill them to the top. If there is some meat mixture over, not enough for a whole pepper, than you can make a small dome on the already stuffed peppers. Make sure to press it in firmly.

Broth 

1 red bell pepper
3 onions
3-4 carrots
1 cup sieved tomatoes
2 tbsp oil

1. Finely cube the cut of bell pepper tops. Do the same with a whole, cleaned out pepper.
2. Skin the carrots. Grate them afterwards.
3. Quarter the onions and cut them into fine slices.
4. Heat the oil in a frying pan.
5. Add the peppers, the onions and the carrots to it. Fry the vegetables until they are soft and the onions are translucent.
6. Add the sieved tomatoes and mix everything together. Fry it for a few more minutes, until the sieved tomatoes become thicker.
7. Take the frying pan of the stove and put it aside.

To Assemble

boiling salt water
2 tbsp dill, fresh or frozen

1. Arrange the stuffed peppers with the opening upwards in a big sauce pan. The sauce pan should be high but not to wide. The peppers should be packed close together, so they don't fall over.
2. Bring the salt water in a separate sauce pan to a boil. Better boil a few liters more than not enough.
3. Carefully pour the boiling water in the sauce pan with the peppers. At least fill in enough water that the peppers are covered. For the end result it's better if you fill in some more.
4. Let the peppers simmer for 20 minutes.
5. Add the fried vegatables to the bell peppers. Carefully stir it in a little bit.
6. Let it simmer for 10-15 minutes.
7. Add the chopped dill right before you take the sauce pan of the stove.

Bon appétit!!