with 1 teaspoon salt, and 1/4 teaspoon pepper until well combined.
stuff the peppers. i like to use my fingers, you can use a little spoon, or whatever works for you.
place peppers in a medium pot or dutch oven.
now let’s make the sauce. on medium heat in a skillet with 1 teaspoon of oil cook onions until transparent, about 3 minutes.
add carrots, and cook additional 3-5 minutes.
reduce heat to med-low, and add tomato sauce, season with 1 teaspoon salt, cover and let simmer for 5 minutes. now pour the sauce over peppers. add 1-2 cups of water just enough to cover the peppers. i like to add hot water just to 