Created by TwisSis on February 3, 2015
Step 1: Preheat oven to 350F (175C). With a small sharp knife, remove the bell pepper core & halve the peppers. Remove seeds & membranes from the inside.
Step 2: In a skillet over med-heat, sauté 1 chopped onion until tender.
Step 3: In a large bowl, combine ground beef, sauteed onion, cooked rice & eggs. Season w/parsley, salt & pepper. Mix well & mound into peppers. Place in a large roasting pan.
Step 4: Heat oil in a large saucepan over med-heat. Sauté 2 chopped onions until soft & translucent. Stir in tomatoes. Season w/peppercorns, allspice berries, ground allspice, oregano, marjoram, salt & pepper.
Step 5: Cook over med-heat for 15-20 min. Pour over peppers in roasting pan. Cover & bake for 1 1/2 hours.
Step 6: Remove peppers & transfer sauce to a blender (or use immersion blender). Pureé sauce till smooth. Pour sauce back into pan & reheat. Whisk in sour cream just before serving as pictured or serve sauce on-the-side in a bowl.