Stuffed peppers with vegetables and rice

Wash and dry the peppers. Carefully cut the stem, clean from seeds and partitions. Wash and clean vegetables. We cut the onion into small cubes, and the carrot into thin strips. We also cut the tomatoes and eggplant into small cubes. In a frying pan with heated vegetable oil, first fry the onion until soft, then the carrots, and then all the other vegetables. Fry until they become soft.

Boil the washed rice in salted water until tender. Cool down. In a deep bowl, mix all the ingredients - vegetables and rice, salt and pepper.

We fill the peeled peppers with minced meat. In the dishes in which the dish will be prepared, pour a little oil and put the peppers. We fill everything with broth.

Simmer on low heat for 15-20 minutes. Then we introduce tomato paste, salt, pepper, add finely chopped garlic and herbs. Reduce heat and simmer for 25-30 minutes.

Serve the finished peppers to the table, pouring sour cream sauce and sprinkling with herbs.