Clean and wash the peppers and cut into 2 cm cubes. Peel the onion and chop finely. Peel the carrots and do not grate them too finely.

Heat the olive oil in a large, non-stick pan and fry the minced meat in it until crumbly. Add onions, carrots and peppers and fry for about 5 minutes. Mix the tomato paste in the vegetable stock, add and let simmer briefly. Season to taste with salt and pepper.

Wash the parsley, pat dry and finely chop. Serve the bell pepper pan with 1 tablespoon of sour cream and parsley per serving.

If you want low-carb, do without rice. Otherwise, basmati rice also goes well with the paprika pan.