I was inspired by ChefKreso’s stuffed bell peppers [https://chefkresorecipes.wordpress.com] and prepared my version that came in spontaneously. Many thanks to ChefKreso!:)
6 medium bell peppers
1 fresh chili pepper
1 small onion
4 garlic cloves
1 medium carrot
1/2 cup rice
1 cup black beans
1/2 tsp ground cardamom
1 tsp salt
1/4 tsp black or red pepper
3 cups/750 ml water + 2 tbsp tomato paste/sauce
1 tbsp olive oil
2 tbsp sugar, optional
1 tbsp pine nuts, raw or lightly toasted
Chop finely garlic, onion and chili. Heat the olive oil in a heavy pan. Add in onion, garlic, chili and sauté about 4-5 minutes over medium heat until tender, stirring.
Grate finely carrot and roughly grate zucchini. Wash, slice the tops, core and seed the bell peppers not destroying the integrity (remove the remaining pith and seeds by rinsing under running water). Rinse the rice until water runs clear. Cook the black beans until they are done (or drain canned beans).
In a medium bowl, combine garlic, onion and chili, grated carrot, zucchini, rice, beans, ground cardamom, salt and pepper. Stuff the peppers with the filling (then I placed the removed tops of the peppers back to their tops, to prevent stuff spreading out of the peppers).
Lay stuffed peppers into the medium-sized pot and pour with hot water mixed with tomato paste/sauce (if the paste is sour add 2 tbsp of sugar). The liquid should cover the peppers. Bring to a boil on medium-high heat. Reduce heat to low and cook about 30-35 minutes or until peppers and stuffed rice are tender (the water will evaporate, and after the cooking it will be absorbed by the peppers). Sprinkle with raw or toasted pine nuts just before serving. Serve the peppers hot.