Step 1

Core the peppers carefully: Cut a small hole around the stem of the bell peppers and gently remove the core and seeds inside. Give them a rinse to ensure all seeds are discarded.

Step 2

In a bowl, combine the soaked rice, ground beef, ghee, spices and water, and mix until well-combined. Scoop up the filling and gently fill up each pepper (no need to force it in — it should spread out naturally), leaving a bit of room at the top so they're not overflowing.

Step 3

In a large pot, submerge the peppers in water until they're just covered. Add the tomato paste, pounded garlic with salt and lemon juice, and bring to a boil.

Step 4

When the mixture is bubbling, cover with a lid, drop the heat to a simmer and allow to cook for 1 hour.

Step 5

Finish with dried mint and enjoy!