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Bring 1 1/2 cups of water and rice to a boil. Reduce and simmer over low, covered for 10 minutes.
Meanwhile, saute the onions and carrots in 7 Tbsp of oil for about 10 minutes.
In a large bowl, combine the rice, raw meat, 1 tsp pepper, 2 tsp salt, and 1/2 Tbsp steak seasoning. Add half of the carrot mixture. Set aside.
Return the remaining carrot mixture to a simmer and add the tomato sauce, 1/2 tsp pepper, and 1 Tbsp salt. Set aside for pouring over the peppers later.
Stuff each bell pepper with a mound of rice and beef mixture. Arrange onto a 13x9 baking dish. Pour the reserved tomato sauce mixture evenly over the stuffed peppers. Bake in a pre-heated 350°F for 1 1/2-2 hours.
Best served with a side of sour cream.