A delightful twist on the classic stuffed bell peppers, featuring a rich and creamy tomato sauce.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the dish inside for even cooking.
Cut the tops off the bell peppers and remove the seeds and membranes inside.
Use a small knife to carefully remove the membranes without tearing the peppers.
In a skillet over medium heat, sauté the chopped onion until tender.
Stir frequently to prevent the onion from burning.
In a mixing bowl, combine the ground beef, sautéed onion, cooked rice, egg, parsley, salt, and pepper. Mix well.
Use your hands to mix the filling thoroughly for even seasoning.
Stuff the prepared bell peppers with the filling mixture and place them in a roasting pan.
Pack the filling tightly to ensure it cooks evenly.
In a saucepan, sauté the remaining chopped onion until soft. Add the tomatoes, oregano, marjoram, and allspice. Cook for 15 minutes.
Crush the tomatoes slightly with a spoon to release their juices.
Pour the sauce over the stuffed peppers in the roasting pan. Cover and bake for 1.5 hours.
Covering the pan helps retain moisture and cook the peppers thoroughly.
Blend the sauce until smooth and return it to the pan. Stir in the sour cream and reheat gently.
Avoid boiling the sauce after adding sour cream to prevent curdling.
Serve the stuffed peppers with the creamy sauce generously poured over them.
Garnish with additional parsley for a fresh touch.
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