Wash pepper, cut off the top, take out the middle, and again my. Can be removed and not cutting off (so beautiful) just one motion pushing the stalk in, but I needed more pepper to the gravy and wanted more stuff, so the gravy used the cut off tops.
Rice is boiled until half-cooked, lightly salted. Rinse with cold water.
Carrots cut into long strips and fry it in vegetable oil.
To the carrots add the cut also into strips, onion (part of the bow should be saved for gravies, approx 1/3).
Fry until half-cooked. You can sprinkle lightly with sugar for a more Golden.
Mix vegetables with cooked rice (rice should drain well).
The resulting mass of salt and pepper to taste.
We stuff our peppers as tightly as possible laying the filling.
Put them in a saucepan.
The remaining onions and the tops of peppers cut into strips are fried together.
Add chopped tomatoes and some water. Boil.
Fill the peppers with gravy and put on a slow fire.
Simmer under a closed lid for 20-25 minutes.
Pepper's ready! Delicious both hot and cold. Bon appetit!