ukrainian Stuffed Mini Peppers

• Preheat oven to 400°F when preparing the sauce.

stuff peppers-

• Trim off the tops of the peppers and hallow out the insides of the peppers.
• Boil rice about 12 minutes, until it starts to soften. Rinse the rice under cold water. Place in large bowl.
• Saute onions with 2 Tbsp butter over medium/high heat.
• Clean and grate the carrot. Add to onions along with garlic and another 2 Tbsp butter, saute until carrots are tender. Remove from heat and set aside to cool.
• In a large bowl, combine the rice, ground meat, sauteed vegetables, seasoning, dill and mayo. Mix well to combine.
• Stuff all the mini bell peppers with the meat filling. Place the stuffed peppers into a casserole dish.

sauce-

• In a saucepan, whisk together sour cream, ketchup and butter. Bring to a soft boil.
• Add the chicken broth, whipping cream, salt, and pepper.
• Bring to a boil again and remove from heat. Pour the sauce over the stuffed peppers.
• Cover the casserole dish with foil.
• Bake for 40-50 minutes or until peppers are tender and pierce easily.
• Serve with sour cream and fresh dill.