1. Rinse the rice well. Add to a saucepan with water and bring to a boil. Cook for about 10–12 minutes until slightly tender. Drain and let cool. 2. Wash the bell peppers. Cut off the tops and remove seeds and membranes. Set aside. 3. In a large bowl, combine the ground meat, cooked rice, finely chopped onion, grated carrot, and chopped parsley. Season with salt and black pepper. Mix well. 4. Fill each pepper tightly with the meat and rice mixture. 5. Place the stuffed peppers upright in a deep pot or saucepan. 6. In a bowl, mix the 700 g of tomato basil sauce with 400 ml water. Taste and adjust with salt and a small pinch of sugar if needed. 7. Pour the sauce over the peppers so they are mostly covered. 8. Cover the pot with a lid and cook over medium heat for 30–35 minutes, until the peppers are tender and the filling is fully cooked. 9. Serve hot, with the sauce spooned over the top. * Pair with fresh bread or rye bread to soak up the sauce. * Sprinkle with fresh herbs (parsley or chives) before serving. * Serve with a light cucumber or cabbage salad for freshness. * Make a large batch of stuffed peppers, freeze them, and cook whenever you need a quick homemade meal.

   PREPARE GROUND MEAT: 1. Peel and finely chop 1/2 of the onion. 2. Finely chop the greens. 3. Mix the ground meat, chopped greens, salt and pepper. Cover the bowl with the ground meat with plastic wrap and refrigerate. PREPARE POTATOES: 4. Peel and finely grate the potatoes and and remaining 1/2 of the onion. 5. Squeeze out excess liquid from the grated potatoes into an empty bowl. Place squeezed potatoes in a large bowl. Check the bowl with potato juice. Once the water settles, you should find starch settled at the bottom of the bowl. Carefully drain the liquid and return the starch to the shredded potatoes. 6. In a bowl, mix the grated potatoes with the egg, flour, salt, and pepper. FRYING: 7. Heat oil in a pan. Put a large spoonful of the potato mixture, then spoon the ground meat onto the mixture. Lightly press the meat into the potato mixture with a spoon. Put another spoonful of the potato mixture onto the ground meat. Fry over medium heat until golden brown on both sides. 8. Place the fried pancakes in an ovenproof dish. BAKING: 9. Preheat the oven to 400°F (200°C). 10. Bake the pancakes in the oven for 15-20 minutes. DO NOT COVER! 11. Serve hot with sour cream or fried onions and mushrooms.