Stuffed Peppers

Rinse the rice, boil until semi-solid - "al dente" and cool.

Take a 5 liter saucepan and a few medium-sized peppers that will fit standing up in the saucepan.

Wash the peppers, cut off the tops with caps, clean the middle. If the tails fall off, then leave them with caps.

Peel the onion, cut into cubes and add to the minced meat.

Peel the garlic, splash the cloves with a knife blade, finely chop and add to the minced meat.

Wash the hot pepper, remove the seeds, finely chop and add to the minced meat.

Season minced meat with spices, salt, add rice and mix well.

Peel and grate the carrots on a medium grater, put on the bottom of the pan.

Peel the onion, finely chop into cubes and add to the carrots.

Scald the tomatoes, remove the skin and finely chop or just rub on a fine grater, discarding the peel. Add to onions and carrots.

Add spices, spices, salt to vegetables and mix everything. Take ¼ of the vegetables into a separate bowl.

Pepper fill with minced meat and put in a saucepan on top of a layer of vegetables. Cover with cut lids on top and press down a little so that there is no space left under the lids at all.

Dilute the sour cream with a little water and pour on top of the pepper.

Add water to the pan so that the liquid is 1-2 cm lower from the cut of the peppers.

Cover the pan with a lid, bring to a boil over moderate heat, reduce heat and simmer over low heat for 40 minutes.