Stuffed peppers with meat and rice

First, prepare the pepper for stuffing. It needs to be washed, the stalk removed, cleaned. Boil rice until half cooked in salted water.

Peel the onion and cut into small cubes. We also clean the carrots and rub on a grater with large holes. Fry vegetables in vegetable oil until golden brown.

In the cooled roast, add minced meat, egg, spices, salt and pepper. We simmer the mass over low heat for about 5 minutes. At the end, add boiled rice and, if necessary, salt.

Fill the prepared peppers with stuffing. Pour 2-3 tablespoons of vegetable oil into a saucepan with thick walls, put bay leaves and peppercorns (optional). Carefully lay out the peppers.

Add boiling water to cover the peppers, cover with a lid and send them to stew for 40 minutes.

As soon as the water in the pan boils, add the tomato paste or sauce.