Stuffed red peppers with mashed potatoes and cabbage slaw

• 4 large red bell peppers
• 500g ground beef
• 120 ml white rice, parboiled
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 15 ml tomato paste
• 500ml tomato puree
• 5 ml dried oregano
• 2 ml paprika
• Salt and pepper to taste
• 4 large potatoes, peeled and cubed
• 50g butter
• 60 ml milk or cream
• 470 ml shredded white cabbage
• 60 ml shredded carrots
• 15 ml vinegar
• 30 ml olive oil

1. Prepare the peppers by cutting off the tops and removing the seeds.
2. In a large bowl, mix the ground beef, parboiled rice, chopped onion, garlic, tomato paste, paprika, salt, and pepper until well combined.
3. Stuff the peppers with the meat mixture and place them upright in a deep pot or baking dish.
4. Pour the tomato puree over the peppers and add enough water or broth to reach halfway up the peppers. Season the sauce with oregano.
5. Cover and simmer on low heat for about 45-60 minutes until the peppers are tender and the filling is cooked through.
6. While peppers cook, boil the potatoes in salted water until soft. Drain and mash with butter and milk until smooth.
7. Toss the shredded cabbage and carrots with vinegar, olive oil, salt, and pepper to make the slaw.
8. Serve the stuffed peppers with a generous side of mashed potatoes and the fresh slaw.

Garnish with dried parsley or fresh herbs. This dish pairs excellently with a glass of orange juice or a light spritzer as seen in the background.