Peppers with rice, carrots and plums

1. Carrots and parsnips peel, wash, grate on a coarse grater. Peel the onion, finely chop. Spasser chopped vegetables in vegetable oil.

2. Wash the rice, boil in salted water until cooked, put it on a sieve, let the water drain.

3. Combine rice with browned vegetables, salt and pepper to taste, mix well.

4. Wash the pepper, cut in half lengthwise, remove the stalks with seeds, pour boiling water over and let cool. Then drain the water.

5. Wash the plums, remove the pits. Cut the pulp into slices.

6. Fill the cooled peppers with minced rice and vegetables, put plums on top. Lay stuffed peppers on a baking sheet. Mix vegetable broth with tomato sauce and pour over pepper.

7. Bake in an oven preheated to 180 ° C for about 15 minutes

8. Put the finished pepper on a dish and serve, decorating with red onion flowers and dill.

Recommendations: