* If you are using the long red pepper you will need 7, if using bell peppers then you might need only 5. When you buy them choose the smaller ones. They are easier to cook and make better individual portions.
1In a large sauté pan heat 1 tablespoon olive oil. Add the onion and cook until soft, about 2-3 minutes. Add the rice, salt, black pepper and the oregano and cook for another 3 min. Then add the shredded carrot and the ground meat. Mix well with the rest, add the tomato puree and cook for 6 min.
2Preheat the oven to 350F.
3Clean the red peppers. With a small knife cut an opening around the steam, like a “hat”. Preserve it. Remove all the seeds. Stuff the pepper gently with a spoon, so you don’t break the skin. When all the peppers are ready, arrange them like little dolls with “hats on” in a deep baking pod. Add water enough to cover ¾ of them and place them in the oven. Bake the stuffed peppers for 1 hour.
4Serve them with yogurt on a side.