1/2 cup, rinsed basmati rice
1/2 cup water
1 bunch of parsley, washed and stems removed
1 medium onion, cut into large pieces
1 lb ground beef
1/2 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
23 medium red bell peppers, stem removed and cleaned from seeds
For the Sauce...
2 cups chicken stock
1 6oz can of tomato paste
1 large onion, diced
4 tablespoons of olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
Add rice into a small pot. Add 1/2 cup water, bring to a boil then lower the heat and cook covered for a couple of minutes until the water is absorbed. Remove from the heat and let cool for a few moments. Then fluff the rice with a fork and set aside. Add parsley leaves and medium onion to the bowl of a food processor and pulse until processed. To a large bowl, add the rice, parsley/onion mixture, and ground beef. Season with cumin, salt, and pepper and use your hands to mix it all together. Fill your peppers with the meat mixture. Set aside in a casserole dish for now. To make the sauce, add the chicken stock to a smaller pot and bring to a boil. Add the tomato paste and mix until the tomato paste is dissolved. Remove from the heat and set aside. In a shallow and wide pan, heat olive oil. Lower the heat to medium-high and add the diced onion. Fry the onion until it starts to brown. Season with salt and black pepper and mix. Remove the pot from the heat for a minute and add the stuffed peppers. Crowd them together so they stand on their ends. Place pot back over the heat and immediately add the sauce, trying to cover all the peppers. Cover the pot, bring the sauce to a boil, then lower the heat to medium and cook covered for about an hour. Serve hot with freshly made bread to dip in the sauce.